Farfalle with Creamy Mushroom Gorgonzola Sauce

Name: Farfalle with Creamy Mushroom Gorgonzola Sauce
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 1/2 cups whole milk, at room temperature; 5 ounces creamy Gorgonzola cheese, cubed; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 pound assorted mushrooms (such as cremini, oyster, stemmed shiitake), sliced; 3/4 cup frozen peas, thawed; 1 pound farfalle pasta

January 26, 2012

The assertive flavor of Gorgonzola cheese gives the sauce for this dish a nice, sharp bite. This combination of flavors is very typical of northern Italian food, and it makes for a particularly earthy, satisfying dish. You can have fun with this recipe, varying the kinds of mushrooms you use; try to incorporate a few varieties. The frozen peas add a welcome pop of color.

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