Farfalle with Creamy Gorgonzola Sauce
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
This type of sauce is often passed over for the basic tomato etc. But it is savory and delicious and should be accompanied by breadsticks, sweet creamery butter a salad of baby greens and if desired a crisp sweet wine of choice.
Ingredients
- 16 ounces farfalle pasta shopping list
- 5 ounces creamy Italian gorgonzola cheese shopping list
- 2 tablespoons unsalted butter shopping list
- 3 tablespoons flour shopping list
- 2 1/2 cups whole milk, at room temperature shopping list
- 3 tablespoons Italian extra-virgin olive oil shopping list
- 1 pound assorted mushrooms shopping list
- 3/4 cup frozen peas, thawed shopping list
- salt and freshly ground black pepper shopping list
How to make it
- 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. place on large platter.
- Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season and serve.
People Who Like This Dish 5
- lbrooks26 Cedar Knolls, US
- waterlily Joplin, MO
- msamethyst1 Madison, WI
- clbacon Birmingham, AL
- asheats BIG BEAR LAKE, CA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Another good one from you. My mouth is watering and can't wait to make it. You got a 5 from me. thanks. Lorraine
lbrooks26
in Cedar Knolls loved it
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