Pear and Gorgonzola Pasta

It's the week of spring break at this writing. The crocuses and primroses greet my front door, so I know it must be true. The rhubarb's crimson foliage unfurls tentatively at the back gate. These are all very hopeful signs at the end of a mighty Palouse winter.

I'd like to suggest this stunning Pear and Gorgonzola Pasta as a pleasant change from most pasta dishes, and to take advantage of the last of the great pears in the Co-op's larder.

12 oz dried spaghetti
2 soft-ripe Bartlett, red Bartlett, or d'Anjou pears
1 Tbs lemon juice
1 c (5 oz) crumbled gorgonzola or other blue-veined cheese
1/2 c Italian parsley
1/2 c. chicken broth
1/2 tsp cornstarch
2/3 c toasted pecans
salt & pepper

Half-fill a 5- to 6-quart pan with water and bring to a boil over high heat. Cook spaghetti 7-9 minutes, or until tender. Drain and return to the pan. Meanwhile, cut each pear lengthwise into eighths; core pieces, and slice them crosswise 1/4 in. thick. In a bowl, gently mix the pears, lemon juice, gorgonzola, parsley; set aside. In 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with pear mixture. Transfer to a serving dish. Scatter pecans on top and season to taste with salt and pepper.

A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.

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