Main-Pasta: Pear & Gorgonzola Pasta
Source of Recipe
recipes from friends
List of Ingredients
12 ounces dried spaghetti
2 soft-ripe Bartlett, red Bartlett, or d'Anjou pears (1/2 lb. each)
1 tablespoon lemon juice
1 cup (5 oz.) crumbled gorgonzola or other blue-veined cheese
1/2 cup chopped Italian parsley
1/2 cup chicken broth
1/2 teaspoon cornstarch
2/3 cup roasted pecans
Salt and Pepper Recipe
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.
Meanwhile, cut each pear lengthwise into eighths; core pieces, and slice them crosswise ¼ inch think. In a bowl, gently mix the pears, lemon juice, gorgonzola, and parsley; set aside.
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. Serves 4.
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