As in all of Italy, pasta is served as a first course (primo) in Tuscany.
Recipe information
Yield
Makes 4 first-course servings
Ingredients
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
1 cup whipping cream
8 ounces farfalle (bow-tie) pasta
1/3 cup walnuts, toasted, chopped
3 tablespoons chopped Italian parsley
Preparation
Step 1
Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
Step 2
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.
