Post by chief_cook2 on May 18, 2003 17:39:35 GMT -6
2/3 cup walnuts
2 tablespoons butter
2 tablespoons flour
3 cloves garlic, peeled, minced
1/2 teaspoon crushed red pepper flakes
3 cups half-and-half
4 large, ripe, red-skinned pears, cored, cut into 1/2-inch cubes
2/3 pound Gorgonzola cheese, crumbled or favorite blue-veined cheese
1 pound medium-size pasta shells
1 1/2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup finely chopped fresh chives for garnish
Preheat the oven to 350 degrees.
Arrange walnuts in single layer on a baking sheet.
Bake about 8 minutes or until nuts are light golden brown and aromatic.
Remove from the oven and let cool.
Coarsely chop, set aside.
In a large, deep-sided saute pan, melt the butter over medium heat.
Whisk in the flour and cook 1 minute.
Stir in the garlic and crushed red pepper.
Whisk in the half-and-half, bring to a boil over high heat and cook about 7
minutes, whisking constantly to prevent burning and the mixture from boiling
over.
Reduce the heat to medium and cook 10 to 15 minutes, stirring frequently, or
until the mixture is thick enough to coat the back of a spoon.
Add pears and cheese and mix gently.
Remove from heat and set aside until needed.
Meanwhile, cook the pasta according to package directions.
Drain very well and place the pasta in a large serving bowl.
Reheat the cream mixture over medium-high heat, stirring constantly, until
thick and bubbly and the cheese has melted.
If the cream mixture seems too thick, add more half-and-half.
Add the cream mixture to the pasta with the walnuts, thyme and rosemary;
toss gently.
Season with salt and pepper.
Adjust other seasonings if necessary.
Garnish with the chives and serve immediately.
Makes 4 to 6 servings.