| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Vegetarian | Vegtime4 | 6 | servings |
INGREDIENTS
| 1 | tb | Extra-virgin olive oil |
| 1 | c | Thinly sliced leeks |
| 1/2 | c | Light cream |
| 6 | oz | Roquefort or gorgonzola cheese |
| 2 | c | Vegetable broth |
| 1 | tb | Chopped fresh rosemary |
| Salt and freshly ground pepper; to taste | ||
| 1 | lg | Ripe pear |
| Peeled and cut into bite-size chunks | ||
| 12 | oz | Dry orchietta or shell shaped pasta |
| 8 | Ripe fresh figs | |
| Cut into halves or quarters | ||
| Depending upon size | ||
| 1 | tb | Toasted walnuts; up to 2 |
INSTRUCTIONS
6 SERVINGS LACTO Here's a simple yet luxurious dish. Choose figs that are plump, soft and fresh smelling. Avoid those that are too hard since they do not ripen once picked. Bring a large pot of salted water to a boil. Meanwhile, in a medium saucepan, heat oil over low heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Add cream and cheese and cook, stirring, until cheese is melted and mixture is smooth. Stir in broth and rosemary until well blended. Bring to a boil; reduce heat and simmer 5 to 8 minutes. Remove from heat and stir in pears. Season with salt and pepper to taste. When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. Meanwhile, reheat sauce and add figs. Drain pasta and transfer to shallow serving bowl. Add sauce and toss to mix. Garnish with walnuts if desired. PER SERVING: 497 CAL.; 16G PROT.; 18G TOTAL FAT (10G SAT: FAT); 68G CARB.; 48MG CHOL.; 856MG SOD.; 2G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 26 Converted by MM_Buster v2.0l.
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