Name: Farfalle with Gorgonzola Sauce
Yield: Makes 4 first-course servings
Ingredients: 1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces); 1 cup whipping cream; 8 ounces farfalle (bow-tie) pasta; 1/3 cup walnuts, toasted, chopped; 3 tablespoons chopped Italian parsley

As in all of Italy, pasta is served as a first course (primo) in Tuscany.

Recipe information

Yield
Makes 4 first-course servings

Ingredients

1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)

1 cup whipping cream

8 ounces farfalle (bow-tie) pasta

1/3 cup walnuts, toasted, chopped

3 tablespoons chopped Italian parsley

Preparation

Step 1
Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
Step 2
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.

TagsPasta Farfalle Italian European Gorgonzola Blue Cheese Cheese Dairy Walnut Nut Starter Dinner Vegetarian 5 Ingredients or Fewer 30 Minutes or Less Bon Appétit

Recipe notes

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