Pear and Gorgonzola Pasta with Toasted Pecans

Pear and Gorgonzola Pasta with Toasted Pecans

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  • 12 ounces dried spaghetti
  • 2 to 3 soft-ripe pears
  • 1 tablespoon lemon juice
  • 1 cup (5 ounces) crumbled Gorgonzola or other blue-veined cheese (see note)
  • 1/2 cup Italian parsley
  • 1/2 cup chicken broth
  • 1/2 teaspoon cornstarch
  • 2/3 cup toasted pecans
  • Salt and pepper, to taste


Fill a 5-quart pan with water and bring to a boil over high heat. Cook spaghetti for 7 to 9 minutes, or until tender. Drain and return to the pan.

Cut each pear lengthwise into eighths, core pieces and slice them crosswise, 1/4-inch-thick. In a bowl, gently mix pears, lemon juice, cheese and parsley; set aside.

In 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.

Special notes:

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.

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