Pears, fennel and cream sauce in pasta shells
Pasta and macaroni
Italian cuisine
This recipe came about because we love pears, fennel, hazelnuts, bacon and cream sauce. So I just kept messing around with ingredients until we had a winner. To justify the cream (hey, I didn't add butter too!) I read the health benefits of pears, fennel and hazlenuts out loud to the diners before eating and then we don't have ice cream for dessert.
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<br />This is a forgiving recipe because I need one when entertaining. Hey, who can go wrong with cream and bacon ! Feel free to add whatever vegetables you want into the shells if fennel isn't your thing. Sauteed arugula or spinach would be great. I use Pecorino Romano and Parmesan because in my view it doesn't overpower the pears, but use whatever you like.
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<br />My daughter's boyfriend the Italian Chef gave me the tip of adding enough pasta water to the pan the shells will be baked in to barely cover the bottom. This had made a difference - no more stuck shells.
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<br />Enjoy!
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