Keeping It Fresh Friday: Early Orchard Harvest

I love the flavors of early fall and can't wait for it to come.  While its still early to go apple picking at the many local orchards in our area, late summer pears are hitting there peak now.  So here's another Italian classic and family favorite.  If you've never paired pears with blue cheese, you don't know what you're missing!

By the way, the recipe does really deserve the best quality blue cheese possible.  It originally calls for Gorgonzola, but if you can't find it or don't want to pay the extra cash, you can sub for still good quality but slightly cheaper Danish Blue or even for regular American blue cheese.

How to Make Linguine with Pears and Blue Cheese:
 Serves: 4

 1/4 c. butter
4 firm pears (about 2 pounds), peeled, cored, and cutinto 1/2" slices
1 T. chopped fresh rosemary
1 c. low-salt chicken broth
4 oz. (1 c.) Gorgonzola or blue cheese, crumbled
3/4 c. freshly grated Parmesan cheese, divided
1/2 c. heavy whipping cream
12 oz. linguine
1/3 c. chopped pecans

1. Melt butter in heavy large skillet over medium-high heat.  Add pears; saute until tender and beginning to brown but not soft, about 8 minutes.  Using a slotted spoon, carefully transfer pears to bowl.

2. Add rosemary to skillet and stir until fragrant, about 1 min.  Add broth, Gorgonzola, 1/2 c. Parmesan, and cream.  Simmer until sauce thickens enough to coat a spoon, whisking occasionally, about 6 min.  (Run your finger down the back of the spoon.  If it leaves a clear streak, the sauce is done.  I usually find it takes me longer than the 6 min, more like 8 min.)

3.  Meanwhile, cook linguine in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.  Drain; return pasta to pot.  Add sauce and pecans to pasta; toss over medium-low heat until sauce coats pasta, about 3 min.  Season to taste with salt and pepper.  Transfer to large low.  Sprinkle with remaining 1/4 c. Parmesan.


Recipe curtsey Bon Appetit Fast, Easy Fresh Cookbook, 2008.