This pear and blue cheese pasta is proof that an elegant dinner does not have to be complicated or time consuming. Sweet, juicy pear plays against sharp, salty blue cheese in a silky cream sauce that clings to every strand of herbed fettuccine, with toasted walnuts and bright green peas rounding it all out. It comes together in about 25 minutes from start to finish, which makes it a real weeknight option that still feels special enough for company.
I have been making versions of this dish for years, and it lives in the same rotation as my Beet Pasta Carbonara with Peas & Bacon and my Pasta alla Vodka. If you love the idea of a restaurant style pasta you can pull off on a Tuesday, this one earns a permanent spot in your recipe box.
In This Post
Why You’ll Love this Pear & Blue Cheese Pasta
This recipe hits the sweet, salty, creamy, and crunchy notes all at once, which is what makes it feel far more impressive than the short ingredient list suggests. Here is why it belongs in your rotation:
- Uses one skillet and a pasta pot, so cleanup is quick
- Ready in about 25 minutes from start to finish
- Vegetarian as written and easy to adapt
- Sweet pear, sharp blue cheese, creamy sauce, and crunchy walnuts in every bite
- Elegant enough for a dinner party, simple enough for a weeknight
Heather’s Expert Tips for the Best Pear and Blue Cheese Pasta
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Reserve your pasta water: Scoop out about a third of a cup before you drain. That starchy water is what loosens and emulsifies the sauce so it coats every strand instead of pooling at the bottom of the bowl.
- Choose a ripe but firm pear: Bartlett, Bosc, or Anjou all work beautifully. You want it fragrant and just yielding, not mushy, so it holds its shape through the quick saute.
- Toast the walnuts, do not skip it: A few minutes in a dry skillet deepens their flavor and adds the crunch that balances the creamy sauce. Toast them first so the pan is free for the sauce.
- Season with intention: As the co-founder of Spiceology, I learned that great seasoning is about restraint as much as boldness. Blue cheese is already salty, so salt your pasta water generously but go easy at the end, then finish with plenty of cracked black pepper.
- Melt the cheese low and slow: Add the blue cheese and cream over gentle heat and stir until just melted. Too much heat can make the sauce grainy, so pull it back to low the moment it comes together.
Equipment Needed
- Large pot for boiling the pasta
- Large skillet or saute pan for the sauce
- Colander or fine mesh strainer
- Sharp chef’s knife for the pear and shallots
- Wooden spoon or silicone spatula
Ingredients for Pear & Blue Cheese Pasta
- Fettuccine – I used an herbed fettuccine pasta in this recipe but you can use plain as well. Add in a few sprinkles of oregano and thyme while the sauce is simmering.
- Butter – unsalted butter is usually best when cooking so you can control the sodium levels. If you decide to use salted, taste before adding more salt.
- Shallots – are a small red onion that are much more mild and empart a beautiful flavor to the dish. Use a small sweet onion for substitution if necessary.
- Pear – choose a large firm pear for this recipe as the pear will cook in the sauce and hold up to the heat. You don’t want an overly ripe pear as it will fall apart during cooking.
- Blue Cheese – the pungent and sharp flavor of blue cheese pairs incredibly well with pears and sauteed shallots.
- Cream – heavy cream is used to create a rich sauce to coat the pasta.
- Peas – fresh or frozen will work fine in this recipe.
- Walnuts – toasted walnuts are optional, but the nuts will give this pasta a little texture and elevate the dish.
Recipe Variations & Substitutions
- Swap the cheese: Gorgonzola dolce gives a milder, creamier result, while a good sharp Roquefort leans bolder. Goat cheese is a gentle option for anyone who finds blue cheese too strong.
- Change the pasta: Pappardelle, tagliatelle, or gnocchi all cradle this sauce well. A short shape like penne or rigatoni works too if that is what you have.
- Add a protein: Grilled chicken, seared shrimp, or crispy pancetta turn this into a heartier main.
- Switch the nuts: Pecans, hazelnuts, or pine nuts stand in nicely for the walnuts.
- Make it your season: Trade the pear for a crisp apple in fall, and stir in a handful of arugula or baby spinach at the end for color and pepper.
How to Store, Freeze, and Reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This one is best fresh. Cream and blue cheese sauces tend to separate and turn grainy once frozen and thawed, so I do not recommend it.
- Reheat on the stovetop: Warm gently over low heat with a splash of cream, milk, or reserved pasta water to bring the sauce back together.
- Reheat in the microwave: Use 60 second bursts, stirring between each, with a small splash of liquid to loosen the sauce.
- Make ahead: Toast the walnuts and mince the shallots earlier in the day so the whole dish comes together in minutes at dinnertime.
What to Serve with Pear and Blue Cheese Pasta
This pasta is rich, so it loves a bright or crunchy companion. For a heartier plate, add a protein like my Charred Lemon Chicken Piccata. A bowl of Minestrone Soup makes a lovely starter, and warm Easy Cheesy Garlic Bagels are perfect for mopping up the sauce. If you are building a small cheese board to start the night, a spoonful of Easy Rosemary Fig Jam alongside more blue cheese ties the whole theme together.
Frequently Asked Questions
Yes. Gorgonzola dolce keeps a similar tang with a softer bite, and goat cheese gives a milder, creamier result. For a fully mild version, build a simple cream sauce instead, like my Easy Alfredo Sauce, and add the pears and walnuts.
A ripe but firm pear such as Bartlett, Bosc, or Anjou. It should be fragrant and just yielding so it holds its shape during the quick saute rather than falling apart.
Yes, as written it is vegetarian. Just confirm your blue cheese is made with a vegetarian rennet if that matters for your table.
This pasta is at its best served fresh, since the sauce is creamy and tightens as it sits. You can prep the components ahead, toast the walnuts, mince the shallots, and cube the pear, then bring it all together right before serving.
If you love a fast, elegant pasta, try my Lemon Angel Hair Pasta. It comes together in about the same time and leans bright and fresh.
Absolutely. Toss plain fettuccine with a teaspoon of chopped fresh thyme, parsley, or chives when you add the sauce to get that same herby lift.
More Pasta Recipes
- Lemon Angel Hair Pasta
- Stovetop Mac & Cheese
- Classic Spaghetti & Meatballs
- Ground Beef Stroganoff
- Homemade Hamburger Helper
Pear and Blue Cheese Pasta Recipe
Recommended Tools
Ingredients
- 8 oz fettuccine, herbed or plain
- 2 tbsp unsalted butter
- 2 medium shallots, minced
- 1 medium fresh pear, cored, cut into bite sized chunks (or other pear variety)
- 5 oz blue cheese, crumbled
- ⅓ cup heavy cream
- 1 cup peas, fresh or frozen
- ⅓ cup walnut pieces, toasted
- kosher salt, to taste
- black pepper, to taste
Instructions
- Bring a large pot of water to a boil, salt to taste. Boil fettuccine pasta according to package directions.
- In a large skillet over medium heat, add the butter and shallots and saute until beginning to lightly brown (don't burn).
- Add the pear chunks and quickly saute, about 2 minutes. Add the blue cheese, heavy cream, and peas and stir to combine. Season with salt and pepper, to taste. Turn down to low.
- Add 1/3 cup of the pasta water to the pear mixture and then add the pasta. Toss to coat, sprinkle with walnuts, and serve immediately.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I am making this but will use 1/2 and 1/2 and almond milk and homemade noodles … sure to be delicious!!!! I’ll send pics!!!
I really love this recipe and hope you will too!
Do you think any blue cheese could be used, perhaps a gorgonzola, or as it is a different consistency….
Oh yes, gorganzola or rochefort would work just fine.. Love gorganzola.
Trying to read something about the chocolate covered caramels – sounds fabulous! As does the giveaway!
Susan
I haven’t had Harry & David in years, winning this would be wonderful.
Beautiful pasta..I have not thought of putting pears and blue cheese in pasta but boy does it sound good!
Those pears are yum!
Thanks for the opp!
I had never heard of Harry and David but it looks like something I will have to check into for my next trip south of the border. Your recipe sounds wonderful and I look forward to trying it, Thanks
This looks like an awesome recipe for pears. LOVE Harry & David products!
So great that you were able to visit a great Oregon Retailer! Asan OR Duck, we love to visit when we pass through and often mail order gifts for the holidays….yeah Moose Munch 🙂 Their Pears and other fruits and nuts are amazing!! PW
I love Harry & David baskets. Thanks for the giveaway!
cjbrick@ymail.com
I love Harry & David gifts especially the Riviera Pears. Money is short at my house right now, and this lovely gift basket would be a wonderful day brightener! Thanks for the giveaway!
Looks great! Very seasonal too! 😉
What an awesome giveaway! And that pasta looks amazing 🙂
Lovely dish, Heather! I love the combination of flavors:) Perfect for this season, even though SoCal weather refuses to cooperate:)
I can’t wait to try this!
Beautiful pasta, Heather – want!!!!
This looks delicious, Heather. Love the combination of these flavors!
Heather
Love your blog. I have been a fan of Henry and David produce and their Royal Riviera pears since I was a child growing up in Wyoming, OH. My parents would always get a gift box of the pears at Christmas time. My mother would make them last through the holiday season. As an adult, my husband and I continue to order the pears. I roasted several last year to use in our dinner salad with a balsamic vingerette. Will definitely be trying the pasta recipe once our pears arrive this year.
Bets
What fun outing to Harry & David Heather. Must have been fantastic. I didn’t know they grow their own crops honestly. Just dropped in to say hey! 🙂
They sure do. Pears, apples and even peaches. Great people and an admirable company. Thanks for commenting Shulie. xo!