Best Fiocchi Pear And Cheese Purses Recipes

GORGONZOLA PEAR PASTA

Gorgonzola Pear Pasta image

A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.

Provided by nellegirl

Categories Main Dish Recipes Pasta

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

9 ounces penne pasta
2 tablespoons butter
½ cup grated Parmesan cheese
3 tablespoons crumbled Gorgonzola cheese
½ cup heavy whipping cream
1 large pear, peeled and cubed
½ cup chopped toasted walnuts
ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.

Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g

LINGUINE WITH PEARS AND GORGONZOLA CHEESE

Linguine with Pears and Gorgonzola Cheese image

Categories Milk/Cream Pasta Sauté Blue Cheese Parmesan Pear Rosemary Pecan Simmer Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
4 firm pears (about 2 pounds), peeled, cored,sliced into 1/3-inch-thick strips
1 tablespoon (scant) chopped fresh rosemary or 1 1/2 teaspoons dried
1 cup canned low-salt chicken broth
4 ounces Gorgonzola cheese, crumbled
3/4 cup grated Parmesan cheese
1/2 cup whipping cream
3/4 pound linguine, freshly cooked
1/3 cup chopped pecans, toasted

Steps:

Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes. Using slotted spoon, carefully transfer pears to bowl.
Add rosemary to same skillet and stir until fragrant, about 1 minute. Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes. Return pears and any accumulated juices to sauce. (Can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before continuing.)
Add linguine and pecans to sauce. Toss over medium-low heat until sauce coats pasta, about 3 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 1/4 cup Parmesan cheese.