Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Linguine 1 c Crumbled Gorgonzola cheese
1 1/2 Red Bartlett pears (1 lb) -(4 oz)
1/2 c Clarified butter 3/4 c Grated Parmesan cheese
1/4 c Pecans (2 oz) -(3 oz)
-lightly toasted and 1/4 c Plus 2 tbs mint leaves
-coarsely chopped -chopped

In a kettle of boiling salted water cook linguine until al dente and
drain well

Meanwhile, halve and core pears and cut into «-inch thick wedges. In a
large heavy skillet cook butter over moderate heat, swirling skillet,
until golden brown. Saut? pears in butter over moderately high heat,
turning, until softened, about 1 minute. Stir in pecans and
Gorgonzola, stirring until Gorgonzola is melted, and stir in « cup
Parmesan and ¬cup mint. Remove skillet from heat.

In a serving bowl toss together linguine and pear mixture until well
combined and sprinkle with remaining ¬cup Parmesan and 2 tbs mint.

Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95

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