Pear And Gorgonzola Pasta With Toasted Pecans Recipe
Servings: 4
Ingredients
- 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
- Â Â salt and pepper
Directions
- 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.
- This pasta entree was first tried at Ristorante Ecco in San Francisco.
- 1. 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.
- 2. 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.
- 3. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 567 | |
| Calories from Fat 156 | 28% |
| Total Fat 18.12g | 23% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 528mg | 22% |
| Potassium 505mg | 14% |
| Total Carbs 82.61g | 22% |
| Dietary Fiber 7.2g | 24% |
| Sugars 12.98g | 9% |
| Protein 20.11g | 32% |
