14/08/2013

Farfalle with cherry tomatoes and arugula

Ingredients
  • Salt and freshly ground black pepper
  • 1 cup half-and-half, cream or milk
  • 1 cup crumbled Gorgonzola or other good blue cheese
  • 1 pound farfalle or other pasta
  • 2 cups arugula trimmed of very thick stems, washed, dried and chopped
  • 1 cup cherry or grape tomatoes, cut in half
  • Freshly grated Parmesan to taste, optional
Method
  • 1. Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
  • 2. When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
  • 3. Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like

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