Recipes

Categories
More >

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.

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

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.

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

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

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!