Farfalle w/creamy mushroom gorgonzola sauce

By hansonkw

Ingredients

• 2 T unsalted butter
• 3 T flour
• 2.5 c milk room temp
• 5 oz creamy gorgonzola cheese cubed
• salt and pepper
• 3 T evoo
• 1 lb assorted mushrooms sliced
• 3/4 c frozen peas, thawed
• 1 lb farfalle pasta

Preparation

Step 1

In 2 qt saucepan, melt butter over medium heat. When butter starts to sizzle, add flour and whisk til smooth and flour loses its raw flavor, about 2 minutes. Carefully add milk all at once and whisk til smooth. Bring sauce to a simmer. Simmer for 2 minutes, whisking constantly.

Remove from heat. Add the gorgonzola and stir til melted. Season sauce to taste with salt and pepper. Set aside and cover to keep warm.

Heat oil in large heavy skillet over medium heat. Add mushrooms and saute til tender and golden, about 12 minutes. Stir in peas. Season mixture to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add farfalle and cook til tender but still firm to the bite, about 10 minutes. Drain. Transfer pasta to a large bowl. Add gorgonzola sauce and mushroom mixture and toss to coat.