Pear Gorgonzola Farfalle

***This is a family favorite***

8 ounces farfalle (bowtie) pasta

3 medium pears

2 tablespoons butter

1/2 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

6 tablespoons cream

1 teaspoon cornstarch

1/3 cup dried cranberries

1/2 cup crumbled Gorgonzola cheese

1 teaspoon dried parsley

1/4 cup shredded Parmesan cheese, plus more for garnish

1/4 cup toasted sliced almonds or chopped pecans

DIRECTIONS

1. Cook pasta according to package instructions.  
2.  Peel and core pears and cut into 1/4 inch slices.  Cut slices in half.  
3. Melt butter in a large skillet.  Add pears and sauté on medium heat for 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 pan.  
4. Add chicken broth, salt and pepper to pan and bring to a simmer.  Whisk cream and cornstarch together and add to pan.  Return to simmer and cook 2 minutes longer, until slightly thickened.  Add cranberries and previously removed pears and simmer about 30 seconds.  Remove from heat and immediately add Gorgonzola cheese, parsley, Parmesan cheese and pasta.  Toss to coat.  Add nuts just before serving and top with additional Parmesan cheese if desired.

Recipe: Heather

Click image to print.