Farfalle with Gorgonzola, Arugula and Cherry Tomatoes

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   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.

3. 3

   When water boils, cook pasta until it is just tender but not mushy.

4. 4

   Drain and return to pot over low heat.

5. 5

   Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper.

6. 6

   Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.