Pear-Gorgonzola Farfalle

Ya, so the name of the dish sounds complicated, but it is actually so easy--and super delicious.  Keep in mind, however, that you have to be at least a "liker" of blue cheese to enjoy this dish--or, in other words, take after Dad. ;)

Pear-Gorgonzola Farfalle

8 oz. farfalle pasta cooked al dente
3 medium pears, ripe but slightly firm
2 tablespoons butter
1/2 c. chicken broth
1/2 tsp. kosher salt
1/8 tsp. black pepper
6 tablespoons cream
1 tsp. cornstarch
1/3 c. dried cranberries
1/2 c. crumbled Gorgonzola blue cheese
3 tablespoons chopped fresh parsley, or 1 tsp. dried parsley
1/4 c. shredded Parmesan cheese
1/4 c. chopped pecans, toasted

1. Cook your pasta.

2. Peel and core the pears and cut into 1/4 inch slices.  Cut slices in half horizontally.

3.  Melt butter in a large skillet.  Add pears and saute on medium heat for 1-2 minutes until slightly tender.  Use a slotted spoon to remove pears from pan and set aside.  Leave any remaining butter and pear juice in the pan.

4.  Add chicken broth, salt and pepper to the pan and bring to a simmer.  Whisk cream and cornstarch together and add to the pan.  Return to a simmer and cook 1-2 minutes--or longer if needed until slightly thickened.  Add cranberries and simmer about 30 seconds.  Remove from heat and immediately add Gorgonzola, parsley, Parmesan and pasta.  Toss to coat.  Add pecans just before serving and top with additional cheeses and pecans if desired.

Enjoy!  Alicia