LINGUINE WITH PEARS AND GORGONZOLA CHEESE

Linguine with Pears and Gorgonzola Cheese image

Yield Serves 4 as a main course

Number Of Ingredients 9

Previous Next

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.