l/4 cup butter
4 firm pears (about 2 lbs.) peeled, cored, sliced into l/3″thick strips
l tbsps. chopped fresh rosemary or l-l/2 tsps. dried
l cup canned chicken broth
4 ozs. Gogonzola cheese, crumbled
3/4 cup grated parmesan cheese
l/2 cup whipping cream
3/4 lb. linguine, freshly cooked
l/3 cup chopped pecans, toasted
Melt butter in large skillet over med-high heat.
Add pears and saute until tender and beginning
to brown but not soft, about 8 mins. Using
slotted spoon, carefully transfer pears to
bowl. Add rosemary to same skillet and stir
until fragrant, about l min. Add broth,
Gorgonzola, l/2 cup Parmesan and cream.
Simmer until sauce thickens enough to coat
spoon, whisking occasionally about 6 mins.
Return pears and any accumulated juices to
sauce. (Can be made 2 hrs. ahead. Let stand
at room temp. Bring to simmer before
continuing) Add linguine and pecans to sauce.
Toss over med-low heat until sauce coats pasta,
about 3 mins. Season to taste with s&p.
Transfer to large bowl. Sprinkle with remaining
l/2 cup Parmesan cheese.
4 main course servings Bon Appetit Sept. l997