Name: Pasta Shells with Pears and Gorgonzola Cream
Ingredients: 2/3 c Walnuts; 3 c Heavy cram; 3 Cloves garlic, minced; 1/2 ts Dried hot pepper flakes; 3 lg Ripe red-skinned pears (preferably Red Crimson, Red Bartlett or Red Anjou), halved, cored and cut into 1/2-inch cubes; 2/3 lb Gorgonzola, preferably dolcelatte (rind removed), crumbled; 1 lb Medium sized pasta shells; 1 1/2 ts Finely chopped fresh thyme; 1 ts Finely chopped fresh rosemary

We have tended to turn the Christian faith into 'a relationship through Christ with a God who is the divine vending machine in the sky, there to meet our every need. ‘Unhappy? Unattractive? Unsuccessful? Unmarried? Unfulfilled? Come to Christ and he’ll give you everything you ask for.' We forget God is not primarily in the business of meeting needs. When we make Him out to be, we squeeze Him out of his rightful place at the center of our lives and put ourselves in His place. God is in the business of being God. Christianity cannot be reduced to God meeting people’s needs, and when we attempt to do so, we invariably distort the heart of the Christian message (David Henderson).

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CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2/3	c	Walnuts
3	c	Heavy cram
3		Cloves garlic, minced
1/2	ts	Dried hot pepper flakes
3	lg	Ripe red-skinned pears (preferably Red Crimson, Red Bartlett or Red Anjou), halved, cored and cut into 1/2-inch cubes
2/3	lb	Gorgonzola, preferably dolcelatte (rind removed), crumbled
1	lb	Medium sized pasta shells
1 1/2	ts	Finely chopped fresh thyme
1	ts	Finely chopped fresh rosemary

INSTRUCTIONS

Salt & freshly ground pepper, to taste (I always put this on the table) 1/2
cup finely chopped chives, for garnish
Preheat oven to 350. Arrange walnuts in a single layer on a baking sheet.
Place in middle of oven and bake 7-to-8 minutes, or until nuts are light
golden brown and aromatic. Cool then coarsely chop and set aside. In a very
large, deep-sided saute pan, place cream, garlic & red pepper flakes. Bring
to a boil over high heat and cook 7 minutes, stirring constantly to prevent
the cream from boiling over. Reduce the heat to medium and cook 10 to 15
minutes, stirrin g frequently, or until the mixture is thick enough to coat
the back of a spoon. Add the pears and cheese and mix gently. Remove from
the heat and set aside until needed. In an 8-quart pot, bring 6 quarts of
salted water to a boil over high heat. Add the pasta and cook 10 or 11
minutes, or until al dente. Drain well in a colander and place in a very
large bowl. Preheat the cream mixture over high heat, stirring constan tly,
until thick and bubbling and the cheese has completely melted. Add to the
pasta along with the walnuts, thyme and rosemary; toss gently. Season with
salt and pepper. Garnish with the chives and serve immediately. Serves 6. -
"Pears: A Country Garden Cookbook" by Janet Hazen
Note: 1) I never add salt to the food I'm cooking - I put it on the table
for anyone that needs it; 2) the recipe calls for salted water, I prefer to
omit the salt & use 1 tablespoon of oil
Posted to FOODWINE Digest 10 Oct 96
From:    "Rund, Sharen" <RUNDSAB@ALISA1.LOCKHEED.COM>
Date:    Thu, 10 Oct 1996 08:19:18 -0800

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