Farfalle (bow Ties) With Gorgonzola Sauce Recipe

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Farfalle (Bow Ties) with Gorgonzola Sauce

Lesley Snow

By
@K9Owned

From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.


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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 Tbsp
butter
3
shallots, minced
1 lb
green or regular farfalle, fusilli or penne
1/2 c
chicken stock
8 oz
gorgonzola dolce cut in to small peices
3/4 c
heavy cream
1
zest of 1 lemon
6
fresh sage leaves coarsely chopped
bunch
handful of fresh chopped italian parsley
salt & pepper to taste

Directions Step-By-Step

1
Bring a large pot of water to a boil.
Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
2
While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
3
Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
4
Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian