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Ingredientes
- 2/3 c. Walnuts
- 3 c. Heavy cram
- 3 x Cloves garlic, chopped
- 1/2 tsp Dry warm pepper flakes
- 3 lrg Ripe red-skinned pears (preferably Red Crimson, Red Bartlett or possibly Red Anjou), halved, cored and cut into 1/2-inch cubes
- 2/3 lb Gorgonzola, preferably dolcelatte (rind removed), crumbled
- 1 lb Medium sized pasta shells
- 1Â 1/2 tsp Finely minced fresh thyme
- 1 tsp Finely minced fresh rosemary
Direcciones
- Salt & freshly grnd pepper, to taste (I always put this on the table) 1/2 c. finely minced chives, for garnish
- Preheat oven to 350. Arrange walnuts in a single layer on a baking sheet.
- Place in middle of oven and bake 7-to-8 min, or possibly till nuts are light golden and aromatic. Cold then coarsely chop and set aside. In a very large, deep-sided saute/fry pan, place cream, garlic & red pepper flakes. Bring to a boil over high heat and cook 7 min, stirring constantly to prevent the cream from boiling over. Reduce the heat to medium and cook 10 to 15 min, stirrin g frequently, or possibly till the mix is thick sufficient to coat the back of a spoon. Add in the pears and cheese and mix gently. Remove from the heat and set aside till needed. In an 8-qt pot, bring 6 qts of salted water to a boil over high heat. Add in the pasta and cook 10 or possibly 11 min, or possibly till al dente. Drain well in a colander and place in a very large bowl. Preheat the cream mix over high heat, stirring constan tly, till thick and bubbling and the cheese has completely melted. Add in to the pasta along with the walnuts, thyme and rosemary; toss gently. Season with salt and pepper. Garnish with the chives and serve immediately.
- Serves 6. -
- Note: 1) I never add in salt to the food I'm cooking - I put it on the table for anyone which needs it; 2) the recipe calls for salted water, I prefer to omit the salt & use 1 Tbsp. of oil
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