- 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.
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.