Pear and Gorgonzola Pasta with Toasted Pecans
A delightful welcome to spring, this recipe is a pleasant change from most pasta dishes.
Take advantage of the new variety of Abate Fetel pears available in the PCC produce department. Try substituting an artisan cheese for the Gorgonzola or blue, such as Carmody and Fromage Blanc cheeses.
- 12 ounces dried spaghetti Add to list
- 2 to 3 soft-ripe pears Add to list
- 1 tablespoon lemon juice Add to list
- 1 cup (5 ounces) crumbled Gorgonzola or other blue-veined cheese (see the Notes section located at the bottom) Add to list
- 1/2 cup Italian parsley Add to list
- 1/2 cup chicken broth Add to list
- 1/2 teaspoon cornstarch Add to list
- 2/3 cup toasted pecans Add to list
- Salt and pepper Add to list
Fill a 5-quart pan with water and bring to a boil over high heat. Cook spaghetti 7 to 9 minutes, or until tender. Drain and return to the pan.
Cut each pear lengthwise into eighths, core pieces and slice them crosswise, 1/4-inch thick. In a bowl, gently mix the pears, lemon juice, Gorgonzola, parsley; set aside.
In 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with pear mixture. Transfer to a serving dish. Scatter pecans on top and season to taste with salt and pepper.
Notes: 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.
Source: Sound Consumer April 2003
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