Linguine ristorante ecco

Yield: 4 servings

Measure Ingredient
1 pounds Linguine
1½ \N 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

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

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