Pear, walnut and pancetta pasta salad
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her pear walnut and pancetta pasta salad, easy to prepare and an ideal summer plate.
Serves 4 people
Ingredients
| - | 400gr of short pasta (penne) |
| - | 100gr of pancetta |
| - | 50gr of walnuts |
| - | 60gr olive extra virgin olive oil |
| - | 1 sprig of thyme |
| - | 100gr semi matured pecorino cheese |
| - | Salt and pepper to taste |
Method
| 1 | Cook the pasta in simmering salted water until “al dente”, then strain in a colander and rinse under cold water. |
| 2 | Transfer the hot cooked pancetta on to a try to cool.
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| 3 | Wash and cut the pears in half cut into small cubes. |
| 4 | Roughly chop the nuts. |
| 5 | Cut the pecorino into small chunks. |
| 6 | Finally mix all ingredients and season to taste. |
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