Farfalle with Asiago

Name: Farfalle with Asiago
Ingredients: 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; INGREDIENTS

SERVES 6 TO 8

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.

Ingredients

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
INGREDIENTS

Directions

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.
Paired with: Sergio Zenato Riserva Lugana
http://www.winebow.com/wine_det.asp?ID=211

This recipe was featured on Season 17 - Episode 1702.