Pear and gorgonzola pasta with toasted pecans

4 Servings

Ingredients

Quantity Ingredient
12 ounces Dried spaghetti
16 ounces Pears; soft-ripe
1 tablespoon Fresh lemon juice
1 cup (5 oz.) crumbled gorgonzola
½ cup Chopped Italian parsley
½ cup Chicken broth
½ teaspoon Cornstarch
⅔ cup Pecans halves; toasted
Salt and pepper

Directions

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. - - ~ - - 1. Half fill a 5- to 6-quart pan with water, and bring to a boil over high heat. Add spaghetti and boil, uncovered, until barely tender to bite, 7 to 9 minutes. Drain; return to pan.

2. Meanwhile, cut each pear lengthwise into eighths, core pieces, and slice them crosswise ¼ inch thick. In a bowl, gently mix the pears, lemon juice, gorgonzola, and parsley; set aside.

3. In a 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with pear mixture.

Transfer to a serving dish. Scatter pecans on top, and season to taste with salt and pepper.

Per serving: 628 cal., 37% (234 cal.) from fat; 21 g protein; 26 g fat (8⅘ g sat.); 83 g Carbon, 509 mg sodium; 31 mg Chol.

Posted at McRecipe List 26 Oc 96 by 'Path' Recipe By : Sunset November 1996 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 13:00:32 -0700 (PDT) From: PatH <phannema@...>

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