Wednesday, October 26, 2011

Asian Pear Roasted Vegetable Fettuccine with Asiago Cheese Sauce

I was recently introduced to the Asian Pear in Cranbury, NJ at Lee Orchard Garden where you can pick your own pears! This is the type of place that is not easy to find unless you know of someone who has been before. There is a little sign out in front of an ordinary looking house leading to the farm. The sign is easy to miss if you are not looking for it.  There is certainly nothing ordinary about this place. Bob Lee and his wife grow Asian pears, grapes, apples and some vegetables that I have never heard of nor can I remember the name! They work hard and keep the farm immaculate. A true labor of love! I was fortunate to meet them and their very cute dogs.

The Asian Pear tastes great as is, but can also be used in a variety of recipes. I started asking around for good recipes and a friend told me about this pasta dish she had in Northern California. I altered it slightly by substituting brussels sprouts for roasted parsnips and asparagus. I love brussels sprouts, but the market did not have any that looked good. The roasted parsnips and asparagus worked out well in the end. The pear was so fresh that it somehow made the asiago cheese sauce seem healthy! You could try adding roasted butternut squash, fish, chicken... this is a great dish. I think the Asian pear is now my favorite fruit!


1Asian Pear, thinly sliced
1bunch asparagus
snow peas
1 cup asiago cheese, shredded
1 cup light cream
3 tablespoons butter


Preheat oven to 350F. Cut asparagus and parsnips into bite sized pieces and add to baking dish with about 3 tablespoons olive oil. Roast (~30 min). Saute snow peas in 1 tablespoon of oil. Set aside. Heat cream on medium. Add butter. Once the butter is melted add in flour one tablespoon at a time. Next, slowly add in cheese. Sauce will thicken. Season with pepper. Cook fettuccine, drain and add to cheese sauce followed by roasted vegetables, snow peas and pear slices. Serve!


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