Recipe - Pasta Shells With Pears And Gorgonzola Cream

2/3 cup Walnuts
3 cup Heavy cram
3 Cloves garlic, minced
One half teaspoon Dried hot pepper flakes
3 lg Ripe redskinned pears
(preferably Red Crimson,
Red Bartlett or Red Anjou),
halved, cored and cut into
1/2inch cubes
2/3 pound Gorgonzola, preferably
dolcelatte (rind removed),
crumbled
1 pound Medium sized pasta shells
1 One half teaspoon Finely chopped fresh thyme
1 teaspoon Finely chopped fresh
rosemary

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 7to8 minutes, or until nuts are light
golden brown and aromatic. Cool then coarsely chop and set aside. In a very
large, deepsided 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 8quart 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