Ingredients

• 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

Instructions

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