Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 ounces dried spaghetti

  3. 16 ounces pears -- soft-ripe

  4. 1 tablespoon fresh lemon juice

  5. 1 cup crumbled gorgonzola -- (5 oz.)

  6. 1/2 cup chopped Italian parsley

  7. 1/2 cup chicken broth

  8. 1/2 teaspoon cornstarch

  9. 2/3 cup pecans halves -- toasted

  10. salt and pepper

Instructions Jump to Ingredients ↑

  1. Pears: Bartlett, red Bartlett, or d'Anjou pears (1/2 lb. each). 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. The American blue cheese is sharper.

  2. This pasta entree was first tried at Ristorante Ecco in San Francisco.

  3. Half fill a 5- to 6-quart pan with water, and bring to a boil over high heat. Add spaghetti and boil, uncovered, until barely tender to bite, 7 to 9 minutes. Drain; return to pan.

  4. Meanwhile, cut each pear lengthwise into eighths, core pieces, and slice them crosswise 1/4 inch thick. In a bowl, gently mix the pears, lemon juice, gorgonzola, and parsley; set aside.

  5. In a 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


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