In Florence, there is a restaurant that makes delicious ravioli filled with taleggio and pears.
I wanted to recreate a similar recipe, using our chocolate linguine. Gorgonzola can be used instead of taleggio, if you cannot find it.
Finely chop half the pecans, and coarsely chop the other half. Peel the pears and cut them into small cubes.
In a fairly large pan, melt the butter over low heat, add the pears, taleggio, milk and chopped pecans (reserve some for plating).
Add salt and pepper to taste and cook for as long as needed in order to mix all the ingredients well and melt the taleggio.
In the meantime, cook the linguine, drain when still al dente and finish cooking in the pan, until the pasta is well mixed with the sauce. Serve with chopped pecans and a drizzle of extra virgin olive oil.