Linguine With Pears And Gorgonzola Cheese
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Butter (1/2 stick)3 cup
Grated Parmesan Cheese1 cup
Whipping Cream1360 g
Linguine (freshly cooked)1 cup
Pecan (chopped, toasted)Directions:
1
Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream
2
Melt butter in heavy large skillet over medium-high heat
3
Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes
4
Using slotted spoon, carefully transfer pears to bowl
5
Add rosemary to same skillet and stir until fragrant, about 1 minute
6
Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream
7
Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes
8
Return pears and any accumulated juices to sauce
9
(Can be made 2 hours ahead
10
Let stand at room temperature
11
Bring to simmer before continuing
12
) Add linguine and pecans to sauce
13
Toss over medium-low heat until sauce coats pasta, about 3 minutes
14
Season to taste with salt and pepper
15
Transfer to large bowl
16
Sprinkle with remaining 1/4 cup Parmesan cheese
17
Melt butter in heavy large skillet over medium-high heat
18
Add pears and sauté until tender and beginning to brown but not soft, about 8 minutes
19
Using slotted spoon, carefully transfer pears to bowl
20
Add rosemary to same skillet and stir until fragrant, about 1 minute
21
Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes
22
Return pears and any accumulated juices to sauce
23
(Can be made 2 hours ahead
24
Let stand at room temperature
25
Bring to simmer before continuing
26
) Add linguine and pecans to sauce
27
Toss over medium-low heat until sauce coats pasta, about 3 minutes
28
Season to taste with salt and pepper
29
Transfer to large bowl
30
Sprinkle with remaining 1/4 cup Parmesan cheese