02.03.06
Farfalle with Creamy Gorgonzola Sauce. Italian Recipes
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Farfalle with Creamy Gorgonzola Sauce. Italian Recipes
16 ounces Farfalle pasta
5 ounces creamy Italian Gorgonzola cheese
2 tablespoons unsalted butter
3 tablespoons flour
2 1/2 cups whole milk, at room temperature
3 tablespoons Italian extra-virgin olive oil
1 pound assorted mushrooms
3/4 cup frozen peas, thawed
salt and freshly ground black pepper
Melt the butter in a saucepan over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth, around 2 minutes. Whisk in the milk. Bring the sauce to a simmer. Simmer for 2 minutes, then from the heat. Add the Gorgonzola and stir until melted. Add and salt and pepper to taste. Heat the oil in a heavy pan over a medium heat. Add the mushrooms and sauté until tender and golden, around 12 minutes. Stir in the peas. Add and salt and pepper to taste. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until tender, stirring to prevent the pasta from sticking, around 10 minutes. Drain. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season and serve.
