FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES

Farfalle with Gorgonzola, Arugula and Cherry Tomatoes image

Provided by Mark Bittman

Categories easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 7

Previous Next

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

Steps:

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.
When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
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.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams