Recipe: Pear and Gorgonzola Pasta

Pear and Gorgonzola Pasta
Makes: 4 servings

12 ounces dried spaghetti
2 soft-ripe Bartlett, red Bartlett, or d'Anjou pears (1/2 lb. each)
1 tablespoon lemon juice
1 cup (5 oz.) crumbled gorgonzola or other blue-veined cheese
1/2 cup chopped Italian parsley
1/2 cup chicken broth
1/2 teaspoon cornstarch
2/3 cup roasted pecans
Salt and Pepper

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.

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

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.