Pasta shells with pears and gorgonzola cream

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Walnuts
3 cups Heavy cram
3 Cloves garlic, minced
½ teaspoon Dried hot pepper flakes
3 larges Ripe red-skinned pears (preferably Red Crimson, Red Bartlett or Red Anjou), halved, cored and cut into 1/2-inch cubes
⅔ pounds Gorgonzola, preferably dolcelatte (rind removed), crumbled
1 pounds Medium sized pasta shells
1½ teaspoon Finely chopped fresh thyme
1 teaspoon Finely chopped fresh rosemary

Directions

Salt & freshly ground pepper, to taste (I always put this on the table) ½ cup finely chopped chives, for garnish Preheat oven to 350. Arrange walnuts in a single layer on a baking sheet.

Place in middle of oven and bake 7-to-8 minutes, or until nuts are light golden brown and aromatic. Cool then coarsely chop and set aside. In a very large, deep-sided saute pan, place cream, garlic & red pepper flakes. Bring to a boil over high heat and cook 7 minutes, stirring constantly to prevent the cream from boiling over. Reduce the heat to medium and cook 10 to 15 minutes, stirrin g frequently, or until the mixture is thick enough to coat the back of a spoon. Add the pears and cheese and mix gently. Remove from the heat and set aside until needed. In an 8-quart pot, bring 6 quarts of salted water to a boil over high heat. Add the pasta and cook 10 or 11 minutes, or until al dente. Drain well in a colander and place in a very large bowl. Preheat the cream mixture over high heat, stirring constan tly, until thick and bubbling and the cheese has completely melted. Add to the pasta along with the walnuts, thyme and rosemary; toss gently. Season with salt and pepper. Garnish with the chives and serve immediately. Serves 6. - "Pears: A Country Garden Cookbook" by Janet Hazen Note: 1) I never add salt to the food I'm cooking - I put it on the table for anyone that needs it; 2) the recipe calls for salted water, I prefer to omit the salt & use 1 tablespoon of oil Posted to FOODWINE Digest 10 Oct 96 From: "Rund, Sharen" <RUNDSAB@...> Date: Thu, 10 Oct 1996 08:19:18 -0800

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