This is a great go-to pasta, winter, summer or fall. The sweet pears with the tang of blue cheese and fresh lemon zest make it an unusual savory combination. I love blue cheese but if you don’t care for it, add some goat cheese or feta. Or use apples and pecans – be creative and make it your own. —From Scared Wheatless by Mary Jo Eustace.

Watercress and Walnut Pasta

 Ingredients:

• 1 lb (450 g) dried gluten-free rotini
• 2 cups (500 ml) chopped watercress
• 1 cup (250 ml) chopped arugula
• 3/4 cup (185 ml) chopped bacon
• 1/2 cup (125 ml) finely-chopped shallots
• 2 pears, sliced about 1/4 inch (6 mm) thick
• 3 Tbsp (45 ml) balsamic vinegar
• 3 Tbsp (45 ml) brown sugar
• 1/2 lemon, juiced
• 1 tsp (5 ml) shredded lemon zest
• 1 cup (250 ml) crumbled organic blue, feta or goat cheese
• 3/4 cup (185 ml) walnuts
• Fresh Italian parsley for garnish
• Dried cranberries for garnish

 Method:

In a large pot of boiling, salted water, cook the pasta until al dente, usually about 8 to 10 minutes for gluten-free (but read the package instructions to be sure).

Wash and dry the watercress and arugula.

In a medium pan, cook the bacon and shallots over medium heat until the bacon is almost crisp.

Add pear slices, balsamic vinegar, brown sugar, lemon juice and zest and cook until the pears are soft, about 3 to 5 minutes.

In a large mixing bowl, combine the pasta, the greens, the pear mixture, the crumbled cheese and the walnuts and toss well. So yummy!

Serve on a large platter and garnish with a little fresh Italian parsley and some dried cranberries.

Courtesy Mary Jo Eustace
@maryjoeustace