Pear & gorgonzola pasta with toasted pecans
Pasta Pecans Pears Entrees
Last updated 6/12/2012 12:49:59 AM. Recipe ID 11457. Report a problem with this recipe.
Title: Pear & gorgonzola pasta with toasted pecans
Yield: 4 Servings
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
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.
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