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Bon Appétit

Farfalle with Gorgonzola Sauce

By Lucia Luhan

3.8

(19)

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

  1. 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.

TagsPastaFarfalleItalianEuropeanGorgonzolaBlue CheeseCheeseDairyWalnutNutStarterDinnerVegetarian5 Ingredients or Fewer30 Minutes or LessBon Appétit
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