Linguine with Pears and Gorgonzola Cheese

• 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

1. Melt butter in heavy large skillet over medium-high heat.
2. Add pears and saute until tender and beginning to brown but not soft, about 8 minutes.
3. Using slotted spoon, carefully transfer pears to bowl.
4. Add rosemary to same skillet and stir until fragrant, about 1 minute.
5. Add broth, Gorgonzola cheese, 1/2 cup Parmesan cheese and cream.
6. Simmer until sauce thickens enough to coat spoon, whisking occasionally, about 6 minutes.
7. Return pears and any accumulated juices to sauce.
8. (Can be made 2 hours ahead.
9. Let stand at room temperature.
10. Bring to simmer before continuing.)
11. Add linguine and pecans to sauce.
12. Toss over medium-low heat until sauce coats pasta, about 3 minutes.
13. Season to taste with salt and pepper.
14. Transfer to large bowl.
15. Sprinkle with remaining 1/4 cup Parmesan cheese.

butter, firm pears, rosemary, chicken broth, gorgonzola cheese, parmesan cheese, whipping cream, linguine, pecans

Taken from www.epicurious.com/recipes/food/views/linguine-with-pears-and-gorgonzola-cheese-4297 (may not work)