Ingredients

• This is a different, simple and delicious recipe that uses our pappardelle pasta, our butter flavoured olive oil and our cranberry pear white balsamic vinegar. It works well as an appetizer for 6 or a main for 4.
• 12 oz pappardelle
• 3 tbsp butter flavoured olive oil
• 2 firm but ripe Bartlett pears, peeled and thinly sliced lengthwise
• ¾ cup of mascarpone cheese
• salt and pepper
• ½ cup grated Pecorino cheese plus more to serve
• 2 tbsp Cranberry Pear white balsamic vinegar
• 2 tbsp chopped tarragon
• ½ cup chopped, toasted pecans

Instructions

1. Warm the pears in the oil and set aside.
2. Cook the pasta al dente in plenty of salted water. Drain, reserving ½ cup of the water. Add the mascarpone, Pecorino, half the tarragon, and pears and stir gently on low heat. Add only enough pasta water to form a creamy sauce taking care not to break up the pears. If the pears are really soft just add half at this point reserving the rest to garnish the plated pasta. Finally add the vinegar, salt and pepper to taste and fold in gently. Plate the pasta and garnish with additional Pecorino, the pecans and the remaining tarragon. Serve with additional Pecorino.