White Trofie

Preparation:

Preparation: In a non-stick pan, melt the butter over a low heat and add the diced gorgonzola (without the rind), mixing carefully and being careful not to create lumps. Subsequently, add the pears cut into smaller cubes that you have previously rinsed and peeled and leave them to flavor the rest. Then, pour in the liquid cream and, stirring constantly, continue cooking for another 5/6 minutes and finally add a little salt. In the meantime, boil the trofie in boiling salted water, drain them al dente and pour them into the pan, sautéing them very gently for a few more minutes. Serve them immediately hot.