Pear & gorgonzola pasta with toasted pecans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Date: Sat, 26 Oct 1996 13:00:32 | ||
Directions
12 oz dried spaghetti
16 oz pears -- soft-ripe
1 TB fresh lemon juice
1 c (5 oz.) crumbled gorgonzola ½ c chopped Italian parsley
½ c chicken broth
½ ts cornstarch
⅔ c pecans halves -- toasted : Salt and pepper
Pears: Bartlett, red Bartlett, or d'Anjou pears (½ 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.
Recipe By
: Sunset November 1996
~0700 (