Pasta with pear, arugula, and Gorgonzola cream sauce

You know when you go out to a restaurant and have every intention of saving half of your dish for lunch the next day… and then don’t? That’s this recipe. You know when you lick the plate clean at that restaurant and your husband pretends to not know you, and then go home and dream about the meal you just had and when you can have it again? Yeah, that’s this recipe. Since I can’t actually go to Covo (one of my favorite restaurants in NYC) every week, I decided to try and make this dish myself.

The restaurant serves this dish with fresh spinach fettuccine, but any pasta is fine (although of course fresh pasta is best if you can get it!) The toughest thing to recreate is the Gorgonzola cream sauce, but after adapting this recipe and making it a bit healthier, I think I found a great approximation. Yes, I know, this recipe sounds more like a salad than a pasta dish, but trust me –  I don’t even like blue cheese, and I can’t get enough of this dish!

 Pasta with pear, arugula, and Gorgonzola cream sauce
pasta with pear, arugula, and gorgonzola pasta

Inspired by a dish from NYC restaurant Covo, and a Rachael Ray sauce recipe
Time: 30 minutes           Servings: 4 as a main dish
678 calories; 85 carbs; 26g fat; 30g protein; 679g sodium; 16g sugar


  • 12 oz pasta of your choice
  • 4 oz arugula (or more if you really like arugula!)
  • 2 medium pears (or more if you really like pears!)
  • 2 cloves garlic
  • 2T butter
  • 2T flour
  • 1 cup whole milk (original recipe calls for 1 cup cream – yikes! You can do half cream and half milk if you like)*
  • 1 cup chicken stock
  • 8 oz Gorgonzola, crumbled

* to increase creaminess while still staying healthy, experiment with adding low-fat (NOT fat-free) cream cheese and/or yogurt.


Start water boiling.

Peal the pears and slice thinly; set aside.

Mince the garlic.

Once water is boiling, drop pasta in and cook according to package directions. (Helpful hints on the proper way to boil pasta.)

While pasta is cooking, melt butter in a medium saucepan.

Add garlic to melted butter and cook for 2 minutes.

Whisk in flour and cook for 1 minute, stirring constantly.

Slowly add chicken stock and milk, whisking between additions to combine and allow mixture to thicken.

Add cheese and stir to melt and combine.

Add salt and pepper to taste.

Pasta should be done cooking now, so drain and return to its cooking pot (reserve a bit of the cooking liquid in case you need to thin out the sauce a bit).

Add pear, arugula, and Gorgonzola sauce and toss to combine. (For presentation’s sake you could instead serve on a bed of arugula and save a bit of the Gorgonzola to sprinkle on the top.)

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