Pasta with Ham, Pear and Goat Cheese

This is an adaptation of a recipe I found in 2015 on a wonderful site called Natasha’s Palace.  It’s worth a visit there to see all of the great and unusual recipes she has.  The original recipe is here:

My daughters and I love this dish, especially if I can use some flavorful Honey Baked Ham leftovers.

Ham, Pear and Goat Cheese Pasta

¾ cup bowtie pasta
1 Tblsp. olive oil
1 medium onion, sliced
2 Tblsp. garlic, minced
2 ripe Bartlett pears, peeled, cored and sliced
One cup chopped cooked ham
1 tsp. oregano
Salt/Pepper to taste
1 Tblsp. butter
4 oz. goat cheese

Cook pasta in boiling, salted water to al dente, drain

In a saute pan, heat olive oil over medium heat.  Add the onion slices, sprinkle with salt/pepper and cook for 3-4 minutes until onions are translucent but not brown.

Add garlic and cook for another 1-2 minutes.

Add pear slices and ham and cook until heated.  Stir in oregano and salt/pepper to taste.  Stir in butter and drained pasta.  Add goat cheese in small lumps and stir gently until cheese has melted.

Serve hot.



Pear Crumble Pie

I started making this pie in 1989, using the Bartlett pears from two trees on our country property.  I’ve baked it at least once a year ever since, using pears from the farmers’ market for the last 10 years  after having to leave our pear trees behind.  The recipe is adapted from one in a 1966 Better Homes and Gardens Pies & Cakes cookbook.  It’s a great pie and just right for these early fall days.


  • 9 inch unbaked pastry shell  (see my favorite recipe here)
  • 5 cups pared and sliced ripe Bartlett pears
  • 3 Tblsp. lemon juice
  • 1/2 cup granulated sugar
  • 2 Tblsp. all-purpose flour
  • 1 tsp. grated lemon peel
  • Crumble Topping (see below)

Preheat oven to 375 degrees F

Place pears in a large bowl and sprinkle with lemon juice.  Mix the sugar, flour and lemon peel together and stir into the pear slices.  Spoon into the unbaked pastry shell.

Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 4 Tblsp. butter, cut into small cubes

Mix together the flour, sugar and spices.  Cut in the butter until blended.  Sprinkle on top of pear mixture in unbaked pie shell.

Bake in a 375 degree F oven for approximately 45 minutes.  Cool on a wire rack.

Makes 6 to 8 delicious servings.