Ingredients

The following ingredients have 6 Servings
  • 2 Anjou or Barlett pears
  • 2 teaspoons honey (or agave nectar)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoons + 2 teaspoons olive oil
  • 1/2 teaspoon kosher or sea salt
  • 10 ounces whole wheat orzo pasta
  • 1/3 cup chopped pistachios
  • freshly ground black pepper
  • 2 1/2 ounces Humboldt Fog cheese (rind removed & cheese crumbled)
  • 8 basil leaves (thinly sliced)

Instruction

  • Cut the pears into quarters and remove the core. Place the pears in a ziploc bag, along with the honey (or agave nectar), balsamic vinegar, olive oil and salt. Massage gently to coat the pears. Let rest for 10 minutes.
  • While the pears marinate, cook the orzo according to package directions. Drain in a colander and set aside.
  • Once the pears are done marinating, reserve the marinade and place the pear quarters on a hot, well-oiled grill or grill pan, cut-side down. Cook until the pears are just tender and have some grill marks, 2 to 3 minutes per side. Roughly chop the pears.
  • In a large bowl, combine the pears, reserved marinade, orzo, pistachios and pepper.
  • Add the Humboldt Fog cheese and basil and lightly toss. Don't toss to much or the cheese will begin to melt. Serve.