I made this at Brandon's request since he loved the pear ravioli he had at Barolo's a while back.
Italians have been paring gorgonzola and pears for a long time, it's a shame that the US is barely catching on because pear is one of my favorite fruits. As an added bonus this is one of the easiest things I've ever made. The recipe I got didn't call for bacon, but let's be honest, there isn't a whole lot that bacon doesn't improve.

Pear Pasta
1 lb pasta
1/2 cup Italian parsley, thinly chopped
1 lb. pears (about 3), chopped
3-4 oz gorgonzola, or any other blue cheese
1 lemon, juiced
1/2 cup chicken broth
1/2 tsp. corn starch
4 strips of bacon, chopped (optional)
1/2 cup toasted walnuts, chopped
salt, pepper
1. Cook pasta in salted water. Meanwhile, put pears, lemon juice, gorgonzola and parsley together in a bowl. Stir and let sit.
2. Put broth and corn starch in a pot together and let them boil, while stirring. Let boil for about 2-3 minutes.
3. Cook bacon and toast walnuts.
4. Mix cooked pasta with pear mixture and broth mixture then add bacon and walnuts on top. Add salt and pepper to taste.
I served this with fresh spinach on the side, but I'm sure a caprese would go over quite nicely.
