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Pear and Gorgonzola Pasta with Toasted Pecans

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CATEGORY CUISINE TAG YIELD
Meats Danish Entree 4 Servings

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

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>

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