but I changed the recipe significantly and was still very pleased.
Linguine with Pears and Gorgonzola
Ingredients:  2 T. butter 4 firm pears (about 2 pounds), sliced into 1/3-inch-thick strips 1 tablespoon (chopped fresh rosemary 1 cup chicken broth 2 ounces good quality Gorgonzola cheese, crumbled 1/2 cup grated Parmesan cheese 1/2 cup whipping cream  1/2 pound linguine, freshly cooked 1/3 cup chopped walnuts, toasted 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 and  milk. 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 walnuts 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 Parmesan cheese. ADDED BONUS: This was a huge kid-pleaser, at least at my house. :-) |
