INGREDIENTS

INSTRUCTIONS

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
<phannema@wizard.ucr.edu>

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 275
Calories From Fat: 134
Total Fat: 15.8g
Cholesterol: 6.8mg
Sodium: 427.2mg
Potassium: 235.8mg
Carbohydrates: 31.6g
Fiber: 6g
Sugar: 16g
Protein: 5.7g