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in the kitchen with Barilla

Barilla Farfalle with Creamy Mushroom Gorgonzola Sauce

Yield: 4-6 Servings

Ingredients:

1 box Barilla Farfalle

2 tablespoons unsalted butter
3 tablespoons all purpose flour
2 1/2 cups whole milk, at room temperature

5 ounces creamy gorgonzola cheese, cubed

To taste, salt and freshly ground black pepper
3 tablespoons extra virgin olive oil

1 pound assorted mushrooms

3/4 cup frozen peas, thawed

Directions:

Melt butter in a 2 quart 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 with the sauce to taste salt and pepper. 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.
Bring a large pot of salted water to a boil. Add the Barilla Farfalle and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes.
Drain pasta and transfer to a large bowl.
Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season the pasta to taste with salt and pepper, and serve.

There’s more on the menu

»	Barilla Piccolini Mini Penne with Sausage and Grape Tomato
»	Barilla Spaghetti with Fennel and Shrimp
»	Barilla Linguine with Clams and Leeks Sauce

for your pasta prep

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