Farfalle with Asiago
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.
- 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.
- Paired with: Sergio Zenato Riserva Lugana
This recipe was featured on Season 17 - Episode 1702.
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