Maccheroni in Ricotta Sauce with Pears, Beans and Walnut Kernels

For the Maccheroni in Ricotta Sauce, cook the Barilla Maccheroni in plenty of salted water “al dente”.

Briefly sauté the shallot cubes in a pan with a little olive oil. Then add the pear wedges and walnut kernels and sauté for 2-3 minutes.

Then blanch the kenya beans. Add to the pears over reduced heat along with the Gorgonzola. Season with Worcester sauce, salt and pepper and add the Barilla Ricotta Sauce.

Drain the macaroni and mix with the sauce and some parsley in the pan.

Arrange the finished maccheroni in ricotta sauce with the pears, beans and walnut kernels and serve hot.

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