BERNIE'S BITES: AUTUMN PEAR PASTA

Submitted by Chef Jenny and Bernie

Ingredients

• 1 box  Annie’s Homegrown Spirals with Butter & Parmesan
• 2 Tablespoons Butter
• 1/4 cup Milk
• 1/2 Pear
• 3 Tablespoons Pecans, roasted and chopped
• 2 Tablespoons crumbled Blue Cheese
• ½ cup tightly packed Arugula (two small handfuls)
• Salt and Black Pepper to taste

Preparation

1. Boil the pasta according to the directions on the box, but use ¼ cup milk instead of 3 tablespoons.  While the water is coming to a boil and then the pasta is cooking…
2. Clean and dry the arugula and pear.
3. Once the pasta is mixed in with sauce, then remove from the stove and set aside.  Cut the pear in half.  Reserve ½ for another use and core and dice up the remaining half into chunks.
4. Add the pear to the pot along with the nuts, blue cheese and arugula.  Stir to combine and season with salt and pepper to taste.  Enjoy!