Pear and Gorgonzola Pasta with Toasted Pecans

         Yield: 4 Servings
Categories: Entrees

12 oz Dried spaghetti 16 oz Pears; soft-ripe 1 tb Fresh lemon juice 1 c (5 oz.) crumbled gorgonzola 1/2 c Chopped Italian parsley 1/2 c Chicken broth 1/2 ts Cornstarch 2/3 c Pecans halves; toasted Salt and pepper Pears: Bartlett, red Bartlett, or d'Anjou pears (1/2 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. - - ~ - - 1. Half fill a 5- to 6-quart pan with water, and bring to a boil over high heat. Add spaghetti and boil, uncovered, until barely tender to bite, 7 to 9 minutes. Drain; return to pan. 2. Meanwhile, 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, and parsley; set aside. 3. In a 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. Per serving: 628 cal., 37% (234 cal.) from fat; 21 g protein; 26 g fat (8.8 g sat.); 83 g Carbon, 509 mg sodium; 31 mg Chol. Posted at McRecipe List 26 Oc 96 by 'Path' Recipe By : Sunset November 1996