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