Gorgonzola Bow Ties Recipes

BOW TIES WITH GORGONZOLA SAUCE

Steps:

• Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.

FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE

Steps:

• 1. Bring a large pot of water to a boil. Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
• 2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
• 3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
• 4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE

Steps:

• 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
• 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
• 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
• 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
• 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

BOW TIES WITH GORGONZOLA SAUCE

Steps:

• Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.

BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot.
• Stir in cheese.
• Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
• Add pasta, peas and seasonings; cook, stirring frequently, until heated through.
• Sprinkle with nuts before serving.

BOW TIES WITH GORGONZOLA

Steps:

• Cook pasta according to package directions (al dente). Wash and take stems off spinach. Sauté garlic in olive oil. Add tomato wedges; simmer for 20 minutes. add spinach, wine, salt, pepper, and basil. Simmer for 5 minutes. Add Gorgonzola and stir. When cheese melts, mix with pasta and serve.

GORGONZOLA BOW TIES

Steps:

• Cook pasta per package directions, and drain.
• In a small bowl, combine bread crumbs, 2 tablespoons green onions, and butter.
• Cook remaining green onions, milk, cream cheese and gorgonzola in a large skillet over medium-high heat, stirring until cheese melts. About 3 minutes. Remove from heat.
• Add salt, pepper, and cooked pasta to skillet and toss to combine. Sprinkle pasta with bread crumb mixture.