farfalle (bow ties) with gorgonzola sauce
Updated on Aug 14, 2014
From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons butter
- 3 - shallots, minced
- 1 pound green or regular farfalle, fusilli or penne
- 1/2 cup chicken stock
- 8 ounces gorgonzola dolce cut in to small peices
- 3/4 cup heavy cream
- 1 - zest of 1 lemon
- 6 - fresh sage leaves coarsely chopped
- bunch handful of fresh chopped italian parsley
- - salt & pepper to taste
How To Make farfalle (bow ties) with gorgonzola sauce
-
Step 1Bring 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)
-
Step 2While 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
-
Step 3Reduce 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
-
Step 4Drain 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
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