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Name: Pear and Gorgonzola Pasta with Toasted Pecans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Fresh Lemon Juice; 16 oz Pears soft-ripe; 1/2 c Chicken broth; 12 oz spaghetti, dry; 1/2 c Italian parsley Chopped; 1/2 ts Cornstarch; 1 c gorgonzola crumbled; 2/3 c Pecans halves toasted; Salt and pepper

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INGREDIENTS

1 tb Fresh Lemon Juice
16 oz Pears ; soft-ripe
1/2 c Chicken broth
12 oz spaghetti, dry
1/2 c Italian parsley ; Chopped
1/2 ts Cornstarch
1 c gorgonzola ; crumbled
2/3 c Pecans halves ; toasted
Salt and pepper

Servings

INSTRUCTIONS

Pears: Bartlett, red Bartlett, or dAnjou 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 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 13:00:32 -0700 (PDT) From: PatH

NOTES

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Pear and Gorgonzola Pasta with Toasted Pecans

1 tb Fresh Lemon Juice
16 oz Pears soft-ripe
1/2 c Chicken broth
12 oz spaghetti, dry
1/2 c Italian parsley Chopped
1/2 ts Cornstarch
1 c gorgonzola crumbled
2/3 c Pecans halves toasted
 Salt and pepper

Pears: Bartlett, red Bartlett, or dAnjou 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    Posted to MC-Recipe Digest V1 #260    Date: Sat, 26 Oct 1996 13:00:32 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 4

Calories: 640
Calories from Fat: 255 (40%)

Amt Per Serving		% DV

	Total Fat 28.4g	38 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 8.6g
Cholesterol 0mg		0 %
Sodium 165.2mg		6 %
Potassium 530.8mg		14 %
Total Carbohydrate 86.4g		25 %
	Dietary Fiber 10g	40 %
	Sugars, other 76.4g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 640

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