Farfalle with Creamy Mushroom Gorgonzola Sauce

Another rich dish to serve for a special occasion, this pasta was creamy and delicious. The tangy taste of the Gorgonzola (or blue cheese, as my mom requested) mixes nicely with the earthy mushrooms and peas for a hearty side dish that will please everyone!

If you are making this for a dinner party, you can make the sauce ahead and refrigerate it until needed. Slowly reheat it while you are cooking the mushrooms and the pasta. This recipe is also easily doubled.

Farfalle with Creamy Mushroom Gorgonzola Sauce
from Everyday Pasta
Makes 4 to 6 servings

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, room temperature
5 ounces Gorgonzola (or blue) cheese, crumbled
kosher salt and coarse ground black pepper
3 tablespoons extra-virgin olive oil
1 pound assorted mushrooms, stemmed and sliced (I like to buy the already-sliced baby bellas)
3/4 cup frozen peas, thawed
1 pound farfalle pasta

Melt the butter over medium heat in a 2-quart saucepan. When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes. Add the milk all at once and whisk until smooth. Bring the sauce to a simmer and cook for 2 minutes, continually whisking as the sauce grows thicker. Remove from the heat. Add the Gorgonzola and stir until melted. Season to taste with salt and pepper. Set aside and cover to keep warm.

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

Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook to al dente according to package directions (I usually cook one minute less than the box directs). Drain and transfer to large bowl. Add the Gorgonzola sauce and mushroom mixture and toss to coat. Season to taste with salt and pepper and serve immediately.