Pear Gorgonzola Farfalle

8 oz boy tie pasta (farfalle)
3 ripe, firm, medium pears
2 tbsps butter
1/2 cup chicken broth
1/2 tsp salt
1/8 pepper
6 tbsps cream
1 tsp cornstarch
1/4 dried cranberries
1/2 cup crumbled gorgonzola cheese
3 tbsps chopped fresh parsley
1/2 bag baby spinach
1/4 cup shredded parmesan
1/4 pine nuts
2-3 green onions, chopped.

Cook pasta al dente

Peel and core pears. Slice thinly lengthwise and then in half horizontally.

Melt butter in a large skillet. Add pears and green onions. Sautee until slightly tender. Remove from skillet with a slotted spoon. Set aside

Add chicken broth, salt and pepper to a pan and bring to simmer. Whisk cream and cornstarch in a separate bowl, then add to pan. Simmer until thickened. Add cranberries and simmer another minute. Remove from heat and immediately add pasta, pears & onions mixture, parsley, cheeses, pine nuts and spinach. Toss to coat and wilt spinach. Serve with additional cheese on top if desired.