Pear & Gorgonzola Linguine
For a light dinner, serve with watercress salad and sparkling juice drinks and pretend you’re dining at a pricey spa.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1/4 cup chopped walnuts
- 4 tablespoons butter
- 4 medium pears, cut into thick slices
- 1 tablespoon chopped fresh rosemary
- 4 ounces Gorgonzola cheese, crumbled
- 1/2 cup whipping cream
- 1/4 cup chicken broth
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 16 ounces linguine, cooked and drained
- 1/4 cup grated Parmesan cheese, optional
Directions
Preheat oven to 400°F. Spread walnuts on a baking sheet. Bake, stirring frequently, until lightly browned, about 3 to 4 minutes. Transfer to a plate to cool.
Melt butter in a large skillet over medium heat. Sauté pears in hot butter until tender but not soft, about 5 minutes. Transfer pears to a large bowl using a slotted spoon, reserving the skillet drippings.
Sauté rosemary in reserved drippings, stirring continually, for 1 minute. Stir in Gorgonzola and whipping cream. Add broth gradually, whisking continually. Cook, whisking continually until thickened, about 5 minutes. Return pears to skillet and mix well. Season with salt and white pepper.
Spoon pear sauce over pasta in a serving bowl and toss to coat. Sprinkle with walnuts. Sprinkle with Parmesan, if desired.
Secret Tip
The Gorgonzola cheese and pear in this pasta are finely balanced for the right mixture of sweet, salty and tangy and of tender and firm. It just takes a little Gorgonzola cheese to create the right effect, so don't be tempted to pile it on.
