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Receta Pear And Gorgonzola Pasta With Toasted Pecans
by Global Cookbook

Pear And Gorgonzola Pasta With Toasted Pecans
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Ingredientes

  • 12 ounce dry spaghetti
  • 16 ounce pears, soft-ripe
  • 1 Tbsp. fresh lemon juice
  • 1 c. crumbled gorgonzola, (5 ounce.)
  • 1/2 c. minced Italian parsley
  • 1/2 c. chicken broth
  • 1/2 tsp cornstarch
  • 2/3 c. pecans halves, toasted
  •     salt and pepper

Direcciones

  1. Pears: Bartlett, red Bartlett, or possibly d'Anjou pears (1/2 pound each). For the best flavor and texture, choose pears ripe sufficient 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.
  2. This pasta entree was first tried at Ristorante Ecco in San Francisco.
  3. Half fill a 5- to 6-qt pan with water, and bring to a boil over high heat. Add in spaghetti and boil, uncovered, till barely tender to bite, 7 to 9 min. Drain; return to pan.
  4. Meanwhile, cut each pear lengthwise into eighths, core pcs, and slice them crosswise 1/4 inch thick. In a bowl, gently mix the pears, lemon juice, gorgonzola, and parsley; set aside.
  5. In a 1- to 2-qt pan over high heat, stir broth and cornstarch till boiling. Gently mix into liquid removed spaghetti along with pear mix. Transfer to a serving dish. Scatter pecans on top, and season to taste with salt and pepper.