Recipe - Pear And Gorgonzola Pasta With Toasted Pecans

12 ounce Dried spaghetti
16 ounce Pears; softripe
1 tablespoon Fresh lemon juice
1 cup (5 oz.) crumbled gorgonzola
One half cup Chopped Italian parsley
One half cup Chicken broth
One half teaspoon Cornstarch
2/3 cup Pecans halves; toasted
Salt and pepper

Pears: Bartlett, red Bartlett, or d'Anjou pears (One half lb. each). For the
best flavor and texture, choose pears ripe enough to yield to gentle
pressure near the stem. Blueveined 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 6quart 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 One fourth inch thick. In a bowl, gently mix the pears, lemon
juice, gorgonzola, and parsley; set aside.
3. In a 1 to 2quart 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 MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 13:00:32 0700 (PDT)

From: PatH phannema@wizard.ucr.edu