Linguine with Pears and Gorgonzola Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as a main course
- 3/4 cup grated parmesan cheese
- 1/2 cup whipping cream
- 1/4 cup (1/2 stick) butter
- 1 cup canned low-salt chicken broth
- Carbohydrate 99 g(33%)
- Cholesterol 99 mg(33%)
- Fat 43 g(66%)
- Fiber 10 g(40%)
- Protein 28 g(57%)
- Saturated Fat 23 g(114%)
- Sodium 653 mg(27%)
- Calories 877
Preparation 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.
Preparation 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.
