Linguine ristorante ecco
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine |
| 1½ | Red Bartlett pears (1 lb) | |
| ½ | cup | Clarified butter |
| ¼ | cup | Pecans (2 oz) lightly toasted and coarsely chopped |
| 1 | cup | Crumbled Gorgonzola cheese (4 oz) |
| ¾ | cup | Grated Parmesan cheese (3 oz) |
| ¼ | cup | Plus 2 tbs mint leaves chopped |
Directions
In a kettle of boiling salted water cook linguine until al dente and drain well
Meanwhile, halve and core pears and cut into «-inch thick wedges. In a large heavy skillet cook butter over moderate heat, swirling skillet, until golden brown. Saut‚ pears in butter over moderately high heat, turning, until softened, about 1 minute. Stir in pecans and Gorgonzola, stirring until Gorgonzola is melted, and stir in « cup Parmesan and ¬cup mint. Remove skillet from heat.
In a serving bowl toss together linguine and pear mixture until well combined and sprinkle with remaining ¬cup Parmesan and 2 tbs mint.
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95