Pear and Gorgonzola Tagliatelle with Toasted Walnuts

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then transfer to a cutting board, chop roughly, and set aside.

Peel and core the pears, then cut them into thin wedges or cubes. Crumble the gorgonzola into smaller pieces.

Bring a large pot of salted water to a boil, then cook the tagliatelle pasta according to the package instructions until al dente. Reserve 1-2 ladles of pasta cooking water before draining!