Pear and Gorgonzola Pasta with Toasted Pecans

Title:
Pear and Gorgonzola Pasta with Toasted Pecans

Yield:
4 Servings

Categories:
Entree




Ingredients:





    12 oz Dried spaghetti


    16 oz Pears; soft-ripe


     1 tb Fresh lemon juice


     1 c  (5 oz.) crumbled gorgonzola


   1/2 c  Chopped Italian parsley


   1/2 c  Chicken broth


   1/2 ts Cornstarch


   2/3 c  Pecans halves; toasted


          Salt and pepper






 Pears: Bartlett, red Bartlett, or d'Anjou pears (1/2 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 1/4 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 (8.8


 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