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Farfalle with Asiago


Asiago cheese comes from the town of the same name in the Veneto in the province of Vicenza. It's a semi-firm to hard cheese from whole and partially skimmed cow's milk. When young, it is rich and flavorful and a good table cheese. It's perfect with ripe pears but also good in pasta dishes like this one. Use an aged Asiago for this sauce and a young Asiago with pears.


1 pound cooked farfalle

2 tablespoons Filippo Berio extra virgin olive oil

1 1/2 cups fresh or frozen peas, defrosted

1 cup diced tomatoes

1/3 cup heavy cream or non-fat Half-&-Half

1 cup finely diced Asiago cheese

Salt to taste

Grinding of black pepper


Add the oil to the same pot that the farfalle was cooked in, mix the pasta quickly over medium-high heat with the peas, tomatoes, cream, cheese and salt and pepper. Transfer to a platter and serve.

This recipe is featured in show 1702 — Favorite Cheeses and Wines.

Paired with: Sergio Zenato Riserva Lugana


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