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Farfalle with tomato and Gorgonzola

updated

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Ingredients for 2 servings:

  • 150g farfalle
  • salt water
  • 400 g tomatoes
  • 200g Gorgonzola
  • n. B. salt and pepper or some vegetable stock, instant
  • some milk or cream
  • some chives

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

quick pasta

Cut the Gorgonzola and tomatoes into large cubes. Cook the farfalle in salted water according to the package instructions until al dente, drain, and then add it to a pan. Add a little milk or cream and melt the Gorgonzola. Now add the diced tomatoes and season with salt, pepper, or broth, if desired. Stir everything together and bring to a boil. Sprinkle with chives after serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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