I made the following for the 1st time last night, & it was FABULOUS!! Met all my criteria for a weeknight dinner - fast, easy, & delicious - lol!!
Farfalle With Gorgonzola, Arugula and Cherry Tomatoes
Salt and freshly ground black pepper
1 cup half-and-half or heavy cream
2 cups crumbled Gorgonzola or other good blue cheese (I used one cup Gorgonzola & one cup Danish Blue)
1 pound farfalle (bowtie) or other pasta
2 good-size handfuls whole baby arugula leaves (or older arugula trimmed of very thick stems, washed, dried and roughly sliced)
Approx. 12 ounces cherry or grape tomatoes, cut in half
Freshly grated Parmesan to taste, optional.
Freshly ground black pepper to taste
1. 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.
2. When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
3. 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.