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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a 2 qt saucepan over medium heat. | 2. When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes. | 3. Gradually whisk in the milk. | 4. Bring the sauce to a simmer. | 5. Simmer for 2 minutes, whisking constantly. | 6. Remove from the heat. | 7. Add the Gorgonzola and stir until melted. | 8. Season the sauce with salt, pepper and crushed red pepper(if using),to taste. | 9. Set aside and cover to keep warm. | 10. Heat the oil in a heavy large skillet over medium heat. | 11. Add the mushrooms and sauté until tender and golden, about 12 minutes. | 12. Stir in the peas. | 13. Season to taste with salt and pepper. | 14. Cook farfalle according to pkg directions and drain. | 15. Transfer the pasta to a large bowl. | 16. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. | 17. Season the pasta with salt and pepper, if needed and top with chopped chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	3	tablespoons		126.0833	0.0	28.05	0.7083
gorgonzola	5	ounces	cubed	126.0833	0.0	28.05	0.7083
milk	2 1/2	cups		372.1	29.158	19.215	19.947
salt black pepper			ground	126.0833	0.0	28.05	0.7083
red pepper flake			crushed	126.0833	0.0	28.05	0.7083
extra virgin olive oil	3	tablespoons		126.0833	0.0	28.05	0.7083
mushroom	1		assorted chopped	-	-	-	-
pea	3/4		thawed	30.87	5.5492	2.0580000000000003	0.147
farfalle pasta	16	ounces		126.0833	0.0	28.05	0.7083
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.