Poires et fromage bleu sur pâtes

Fruit and blue cheese with nuts is a classic light dish so I figured, hey, what would it be like with pasta! Well, let me tell you, I got some pretty positive reactions when I subjected others to it. The pear lightly caramelizes in the buttery good oil, lending a pleasant sweetness to every bite of lightly blue-cheese pasta.

Serves: 3 people @ 4oz of dry pasta per person

¾ pound pasta
¼ cup (2oz/58gr) butter
4 pears (2 lbs), peeled, cored and cut into ⅓" thick slices
1 Tbsp fresh rosemary, minced
1 cup chicken or vegetable broth
4 oz Cambozola or other light blue cheese, cubed
½ + ¼ cup grated Parmesan cheese
½ cup heavy cream
Salt and pepper, to taste
OPTIONAL ⅓ cup chopped walnuts or pinenuts, toasted

1. If using, start by toasting the nuts in a dry pan, and set aside until the last step.
2. Melt butter in a large skillet over medium-high heat and wait until it begins to froth. 
3. Bring a pot of salted water to a rapid boil to cook the pasta.
4. Once the butter begins to froth, add the pears and cook until tender and beginning to brown but not soft, about 8 minutes; try to only turn them once to avoid breaking them (this is more for show than for taste). Set aside until the last step.
5. To the remaining butter in the pan, add the rosemary and stir until fragrant, about 1 minute. 
6. Add the broth, cheese, ½ cup Parmesan and cream. Stir and simmer until the sauce is thick enough to coat the back of a wooden spoon, about 6 minutes. 
7. Dump the pasta in the sauce and toss until everything is coated. Season to taste with salt and pepper.
8. Before serving garnish with the pear slices, the nuts and a sprinkle of the the remaining ¼ cup of Parmesan cheese.