Reviewed: Nov. 16, 2009

I was hesitant to try this...sounds like something out of Princess Diaries :). I was pleasantly surprised to find that it was quite good, definitely a break from pasta with butter, salt, sauce and Parmesan. Will make occasionally.

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Tiina

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Reviewed: Nov. 10, 2009

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

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mollykathrynlewis

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Reviewed: Nov. 6, 2009

This recipe was a perfect balance of flavors with the savory cheese, sweet pears, and nutty nuts (I used toasted pecans). The whole family liked it. I served it with olive oil sauteed brussels sprouts (quartered), carrots (julienned), onion, and garlic for a complete vegetarian meal.

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FloridaJoe

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Reviewed: Nov. 5, 2009

This is definitely a 5 star recipe because it took a whole 20 minutes to make and it was so full of flavor (my husband couldn't stop eating it.) I used a 1 1b. bag of whole wheat penne pasta, a 5 oz. container of gorgonzola and doubled the rest of the ingredients, with the exception of the pear which I tripled. I also used half & half only because that's what I had on hand. It was delicious. This will be in my keeper box. Thank you.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

Delicious! My husband and I loved it!

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AmyJo

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

This recipe sounded exciting, however I was disappointed. Lack of flavor...very bland.

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meg1

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Reviewed: Nov. 1, 2009

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....

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luv2cuk

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Reviewed: Oct. 27, 2009

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

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COLERS12

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Reviewed: Oct. 25, 2009

I made this recipe without the nuts, didn't have any on hand, and it was ok. I think maybe my pear was too soft. My daughter loves this without the pear. She requests it often. It is so easy to make, that I do make it most times she requests it. Without the pears and nuts it is kind of a "gourmet" mac-n-cheese. Delicious!

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Lovin' it

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Reviewed: Oct. 16, 2009

Wow! This was a delicious change of pace for such a quick meal, and a good meatless option, too. The only changes I made were to use half & half instead of whipping cream, and blue cheese instead of gorgonzola. I would give it 5 stars either way. The blue/gorgonzola cheese was such a nice hint in the background, definitely not overpowering. This recipe definitely yields more than 2 servings - I'd say 3 or 4. Last thing - don't skip toasting the nuts! It really does change and enhance their flavor. Enjoy this one, it's a keeper!

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halster

Cooking Level: Beginning

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Reviewed: Oct. 12, 2009

LOVED IT!!! And I didn't change a thing!! BUT I can see where the right pear will really make a difference in this recipe. I use the Comice Pear that seems to be in the markets around Oct.. It is the MOST juciest and wonderful tasting pear you'll ever eat. The Comice Pear was awesome in this recipe!

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Therese B.

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

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.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Oct. 8, 2009

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!

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Jan's Kitchen

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Reviewed: Sep. 26, 2009

Fantastic! My changes: Upped it to 3 servings, using 1 cup cream instead of the "adjusted amount". I couldn't find softer pears so I sauteed the pear cubes with some eggplant I had in some 2 Tbl butter with a couple dashes of nutmeg. I followed the rest of the recipe as written (except the toasted walnut part because I'm afraid of my broiler so I just used raw chopped walnuts). Very very good and upping it to three servings made a TON! Next time I'll just stick to the 2 serving recipe as given. I highly recommend this recipe as does my dinner guest.

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hollyelm

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Reviewed: Sep. 13, 2009

Loved this recipe, easy, tasty and even reheated the pears added a nice tang to the dish.

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Jamie

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Reviewed: Sep. 8, 2009

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!

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