Pear and Mascarpone Nirvana (Dessert Pasta Recipe)

Ingredients

• 12 Lilly’s Pear and Mascarpone Sacchetti
• 1 and 1/2 cups heavy cream
• 1/2 vanilla bean, split
• 1 tbsp. salted butter
• 1 tbsp. minced shallots
• 1/2 tbsp. amber honey
• 3 candied pecans/pralines, crushed
• 1/2 tbsp. bittersweet or dark chocolate shavings

How to Make It

1. Heat cream in a tall pot; split vanilla bean and steep in cream for 30 minutes.
2. Meanwhile, boil sacchetti for 2 to 4 minutes.
3. Melt butter in a hot sauté pan; add shallots and sauté until translucent.
4. When cream is finished steeping and is fragrant with vanilla, pour over butter and shallots; reduce by one third. Once reduced, swirl in honey.
5. Toss cooked sacchetti with sauce and remove from heat.
6. Top with crushed praline pecans and chocolate shavings. Garnish with a split, cooked pear (optional).