Pear & gorgonzola pasta with toasted pecans

4 Servings

Ingredients

Quantity Ingredient
Date: Sat, 26 Oct 1996 13:00:32

Directions

12 oz dried spaghetti

16 oz pears -- soft-ripe

1 TB fresh lemon juice

1 c (5 oz.) crumbled gorgonzola ½ c chopped Italian parsley

½ c chicken broth

½ ts cornstarch

⅔ c pecans halves -- toasted : Salt and pepper

Pears: Bartlett, red Bartlett, or d'Anjou pears (½ lb. each). For the best flavor and texture, choose pears ripe enough to yield to gentle pressure near the stem. Blue-veined cheeses such as gorgonzola and cambozola have a rich, nutty flavor; Danish blue tastes sharper.

The American blue cheese is sharper.

This pasta entree was first tried at Ristorante Ecco in San Francisco.

Recipe By

: Sunset November 1996

~0700 (

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