Farfalle With Creamy Mushroom Gorgonzola Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 melt butter in a 2 qt saucepan over medium heat.
• 2 when the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes.
• 3 gradually whisk in the milk.
• 4 bring the sauce to a simmer.
• 5 simmer for 2 minutes, whisking constantly.
• 6 remove from the heat.
• 7 add the gorgonzola and stir until melted.
• 8 season the sauce with salt, pepper and crushed red pepper(if using),to taste.
• 9 set aside and cover to keep warm.
• 10 heat the oil in a heavy large skillet over medium heat.
• 11 add the mushrooms and sauté until tender and golden, about 12 minutes.
• 12 stir in the peas.
• 13 season to taste with salt and pepper.
• 14 cook farfalle according to pkg directions and drain.
• 15 transfer the pasta to a large bowl.
• 16 add the gorgonzola sauce and mushroom mixture, and toss to coat.
• 17 season the pasta with salt and pepper, if needed and top with chopped chives.