Title: Pear & gorgonzola pasta with toasted pecans
 Categories: Entree
      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.