Green Farfalle With Gorgonzola Sauce Recipes

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FARFALLE WITH CREAMY MUSHROOM GORGONZOLA SAUCE



Farfalle With Creamy Mushroom Gorgonzola Sauce image

This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy.

Provided by Manami

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 ounces creamy gorgonzola, cubed
2 1/2 cups whole milk
salt & freshly ground black pepper, to taste
crushed red pepper flakes, to taste (optional)
3 tablespoons extra virgin olive oil
1 lb assorted mushroom, chopped
3/4 frozen peas, thawed
16 ounces farfalle pasta (Barilla)
2 tablespoons chopped fresh chives

Steps:

  • Melt butter in a 2 qt saucepan over medium heat.
  • When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
  • Gradually whisk in the milk.
  • Bring the sauce to a simmer.
  • Simmer for 2 minutes, whisking constantly.
  • Remove from the heat.
  • Add the Gorgonzola and stir until melted.
  • Season the sauce with salt, pepper and crushed red pepper(if using),to taste.
  • Set aside and cover to keep warm.
  • Heat the oil in a heavy large skillet over medium heat.
  • Add the mushrooms and sauté until tender and golden, about 12 minutes.
  • Stir in the peas.
  • Season to taste with salt and pepper.
  • Cook farfalle according to pkg directions and drain.
  • Transfer the pasta to a large bowl.
  • Add the Gorgonzola sauce and mushroom mixture, and toss to coat.
  • Season the pasta with salt and pepper, if needed and top with chopped chives.

Nutrition Facts : Calories 825.9, Fat 33.2, SaturatedFat 14.9, Cholesterol 57.1, Sodium 567.9, Carbohydrate 100.9, Fiber 5, Sugar 12.1, Protein 31.6

FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE



Farfalle (Bow Ties) with Gorgonzola Sauce image

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

Provided by Lesley Snow

Categories     Pasta

Time 30m

Number Of Ingredients 10

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

Steps:

  • 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

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