Linguine With Pears And Gorgonzola Cheese Recipes

LINGUINE WITH PEARS AND GORGONZOLA CHEESE

Linguine with Pears and Gorgonzola Cheese image

Categories Milk/Cream Pasta Sauté Blue Cheese Parmesan Pear Rosemary Pecan Simmer Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
4 firm pears (about 2 pounds), peeled, cored,sliced into 1/3-inch-thick strips
1 tablespoon (scant) chopped fresh rosemary or 1 1/2 teaspoons dried
1 cup canned low-salt chicken broth
4 ounces Gorgonzola cheese, crumbled
3/4 cup grated Parmesan cheese
1/2 cup whipping cream
3/4 pound linguine, freshly cooked
1/3 cup chopped pecans, toasted

Steps:

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, 1/2 cup Parmesan cheese and cream. 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 pecans 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 remaining 1/4 cup Parmesan cheese.

GORGONZOLA PEAR PASTA

Gorgonzola Pear Pasta image

A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.

Provided by nellegirl

Categories Main Dish Recipes Pasta

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

9 ounces penne pasta
2 tablespoons butter
½ cup grated Parmesan cheese
3 tablespoons crumbled Gorgonzola cheese
½ cup heavy whipping cream
1 large pear, peeled and cubed
½ cup chopped toasted walnuts
ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.

Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Homemade Pear and Gorgonzola Ravioli image

Sweet, tasty, and creamy; pear and blue cheese is the perfect flavor pairing! Try this delicate and tasty Italian original homemade ravioli. Serve with a simple butter and sage sauce.

Provided by Alemarsi

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 4

Number Of Ingredients 5

Ingredients

3 tablespoons butter
2 ripe pears - peeled, cored, and cubed
3 sprigs fresh thyme
7 ounces Gorgonzola cheese, crumbled
1 pound fresh pasta dough

Steps:

Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 62.3 g, Cholesterol 79.5 mg, Fat 24.8 g, Fiber 4.3 g, Protein 20.8 g, SaturatedFat 15 g, Sodium 568.7 mg, Sugar 9 g

ROASTED ROSEMARY-GORGONZOLA PEARS

Roasted Rosemary-Gorgonzola Pears image

Delicious pears roasted with cheese and herbs filling for hot appetizers that are ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories Dinner

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

4 unpeeled ripe firm pears, cut in half lengthwise, cored*
1 tablespoon olive or vegetable oil
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon coarse ground pepper
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed
1/3 cup finely crumbled Gorgonzola cheese
1/4 cup chopped walnuts, toasted

Steps:

Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g

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