Citrusy Summer Pasta

• 4 tablespoons coarse ground salt
• 12 ounces dried penne pasta
• 2 cups broccoli florets approximately 1/2-inch pieces
• 1 cup cubed fresh pears Bosc, Comice or Asian varieties recommended
• 2 tablespoons fresh orange juice
• 4 tablespoons fresh grated orange zest
• 4 teaspoons fresh thyme leaves, roughly chopped
• 4 teaspoons coarsely ground black pepper
• 2 cups baby arugula
• 4 tablespoons extra virgin olive oil
• 2/3 cup crumbled Gorgonzola cheese
• 1 cup coarsely chopped toasted walnuts

1. 1. Fill a Dutch oven two-thirds full with cold water; place over medium high heat and bring to the boil. Add 3 1/2 tablespoons salt to water and pasta; bring to the boil again. Reduce heat to medium and cook until al dente, approximately 8-12 minutes. During the last 3 minutes of cooking time, add broccoli. Drain pasta, reserving 1/2 cup of cooking water, and place in large mixing bowl.
2. 2. Add remaining salt, pears, orange juice, orange zest, thyme, pepper, arugula and oil; toss to combine and coat pasta. If it seems a bit dry, add the pasta water and toss again. Sprinkle with Gorgonzola and walnuts. Serve immediately.

coarse ground salt, penne pasta, broccoli florets approximately, varieties, orange juice, orange zest, thyme, ground black pepper, baby arugula, extra virgin olive oil, gorgonzola cheese, walnuts

Taken from food52.com/recipes/12898-citrusy-summer-pasta (may not work)