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Gardener’s wholemeal penne


This recipe presents the classic combination of cheese and pears. The wholemeal pasta acts as an intermediary between the flavours, adding a more intense aroma to the dish.


Leave the butter to melt in a pan on a high flame then brown the pears cut into sticks carefully and quickly. Add the diced green celery and allow to sweat, pour in the pear liquor, remove from the heat and leave in a warm place. Using a hand blender, mix the three cheeses together and then cream in a warm pan. Season with salt and pepper and flavour with chopped parsley. Cook the wholemeal pasta in plenty of salted water and when the pasta is drained, some of the cooking water should be set on one side to be used later, if required. Mix all the ingredients together and sautè the pasta on a high flame, so that the sauce blends well with the Pennette. Serve, grinding some pepper from a peppermill over the top.

Ingredients for 4 people
400 gr Penne rigate
60 gr butter
120 gr Gorgonzola
40 gr ricotta
40 gr mascarpone
30 gr chopped parsley
80 gr green celery
150 gr Kaiser pears
2 cl pear liquor

Whole wheat durum semolina pasta

049 Penne rigate

049 Penne rigate049 Penne rigate confezione
Average nutritional values for 100gr pasta
Energy 342 Kcal - 1449 Kj Fats 1,9 g
Proteins 13,1 g Saturated, mono unsaturated, poly unsaturated fats 0,6 g
Carbohydrates 64,7 g Sugars 4,3 g
Alimentary fibres 7,0 g Sodium 0,004 g