Recipe created by Carol Nau - 2009 NE State Fair Best Overall Recipe
Ingredients
1/4 cup butter
4 pears peeled, cored and sliced
1/2 tablespoon chopped fresh Rosemary
1 cup chicken broth
4 ounces Gorgonzola cheese, crumbled
4 ounces Fontina cheese, grated
3/4 cup grated Parmesan Reggiano cheese
1/2 cup whipping cream
Cubed ham - as much as you like
3/4 pound Linguine
1/3 cup Pistachio nuts
Directions
Melt butter in large skillet. Add pears and saute until tender, about 8 minutes. Carefully transfer pears to a bowl. Add Rosemary to same skillet and stir until fragrant. Add broth, Gorgonzola cheese, Fontina cheese and 1/2 cup Parmesan Reggiano cheese and cream. Simmer until sauce thickens, about 6 minutes. Whisk occasionally. Add ham. Return pears and any juices to sauce. Bring to a simmer. Add linguine and pistachio nuts to sauce and toss. Transfer to serving dish and sprinkle with 1/4 cup Parmesan Reggiano cheese.
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