FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE
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
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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