I loved this! I'm a big fan of anything involving cheese, so it was a pretty sure bet. Still, I was pleased that it was so good. Even my husband, who really doesn't like Gorgonzola, tried it, and he said it wasn't bad. Next time, I'm going to use some softer, juicier pears. I also used pecans instead of walnuts, since I don't like walnuts. Anyway, overall it was wonderful!

This will be a five star recipe with a few changes. It would easily serve three people, and if it was part of a whole meal, probably four. Next time I will make the sauce in the pot before adding the pasta back in, just to make things easier. I think it needs an additional pear, so you get the extra bit of sweetness and more contrast of flavors. I will also add an extra tablespoon each of cream and parmesan, for a little more richness. Very tasty and different; it would definitely impress company.

EASY,ELEGANT AND DELICIOUS!! I DOUBLED THE RECIPE FOR 1 LB. OF PASTA (FARFALLE-BOW TIES)BUT USED 3 RIPE BOSC PEARS FOR A LITTLE EXTRA SWEETNESS.I TOASTED THE WALNUTS FOR 10 MINUTES AT 350 (WHICH ENHANCES THE FLAVOR OF THE WALNUT AND ALSO SPRINKLED SMOKED PAPRIKA OVER THE TOP JUST BEFORE SERVING. EVERYONE LOVED IT! I SERVED WITH A CAPRESE SALAD AND GRILLED PORTABELLOS! QUICK, FABULOUS, ELEGANT MEAL ESPECIALLY FOR THOSE UNEXPECTED GUESTS!

this recipe gave me inspiration for a modified version with stuffed shells ...i finely diced the pear and sauteed them in a tablespoon of butter and 1/4 c white wine..but left the pears with a crunchy consistency... i toasted a cup of walnuts and blended that with a 5 oz package of gorgonzola cheese crumbles in my food processor until smooth.....to each jumbo shell i added approx 1 tbsp of pear mixture and approx 1 tsp of the gorgonzola cheese mixture...baked them in the oven at 250 deg F for ~ 20 min. I made a fresh fennel white wine parm cream sauce and added 1 tsp of torn fresh sage....served 5 shells over wilted spinach and lightly covered in white sauce....

Excellent! Even with using 2% milk instead of cream and using less butter, it still was quite amazing!

I added chicken to this recipe and it was delicious! I loved it! It was a hit for everyone in the house!

Because of what I had on hand, I subbed Asiago for the Parmesan and omitted the nuts. I used Dischi (little ears pasta) and added some baby spinach that I needed to use. All I can say is WOW! I served as a main dish with a homemade French baguette and a green salad. It was fun watching my guests take the first bite and try to identify the familiar but unexpected flavor. Thanks for a lovely recipe.

This recipe is wonderfully simple and flavorful, leaving you room to be creative in the way you serve it. In my version I like to add chopped roasted asparagus, craisins, and an extra pear. Cook these separately on a cookie sheet covered in foil. To maximize flavor, drizzle the asparagus, cubed pears, and craisins with olive oil and sprinkle them with salt and pepper when they're on the sheet. Cook at 350 for 10-20 minutes, depending on the size of the oven. (I have a small toaster oven that does the job in 10.) Throw that combo into your pasta and you'll have a more well-rounded dish. I also tend to increase the amount of cheese and cream to make up for the added ingredients. If nothing else, this dish pairs well with asparagus, so try serving the two together. On a side note, I use lite cream instead of heavy to cut calories, and my man doesn't even notice the difference in flavor. It's by far his favorite dish.

This was ok but I wouldn't want to have it again. The pears were a nice change of taste and we added left over turkey to make it a meal, but the overall dish seemed pretty bland.

Made this with the filet with balsamic glaze. It was a great pairing.