Tuscany-Style Fruity Pasta

Ingredients

• 30 g pine nuts (2 tbsp)
• 2 pears
• 1 Garlic clove
• 1 red chili pepper
• 300 g Linguine
• Salt
• 1 tsp Olive oil
• 10 g herbs (1 bunch; e.g., parsley, thyme)
• 100 ml Vegetable broth
• 1 tsp Honey
• 2 tbsp lemon juice
• 20 g Pecorino cheese

Instructions

1. 1.

   Roast pine nuts in a dry pan until fragrant.

2. 2.

   Peel, halve, core pears and slice into thin strips. Peel garlic and cut into slices. Wash, deseed, and finely chop chili pepper.

3. 3.

   Cook linguine in boiling salted water according to package instructions until al dente.

4. 4.

   While pasta cooks, heat oil in a pan. Sauté garlic, chili, and pear strips over medium heat for 4–5 minutes.

5. 5.

   Meanwhile wash herbs, shake dry, and chop.

6. 6.

   Add broth, honey, and herbs to the pan; season with lemon juice and salt.

7. 7.

   Drain pasta and toss with sauce. Divide among four plates, sprinkle Pecorino on top, and garnish with pine nuts.