Farfalle with Gorgonzola, Arugula, and Cherry Tomatoes

In my last post, I made ravioli with arugula and served a salad with crumbled gorgonzola cheese in it. I had a lot of those key ingredients left over and didn’t know what to do with them. I don’t have any recipes that call for arugula, and I had a ton of it left over. And I didn’t know what to do with the cheese, either. I would have been open to putting the cheese on my salads until it was gone, except that was boring. I’d already been doing that for two or three days and was bored of it.

Google is my friend. I found this recipe in the New York Times archives and decided to make it. I didn’t have fresh cherry tomatoes, but I did have canned diced tomatoes and unlike all the uppity commenters on the original recipe, I wasn’t mad at the poster for sharing a recipe that I didn’t have the ingredients for (apparently it’s insensitive to post a recipe that calls for fresh tomatoes in January). So I decided to make it with some substitutions.

But I am a good wife so I made garlic breaded chicken, too, so hubby could have meat with his meal. Here it is ready to go in the oven. Forgot to take a finished picture later.

Step one: boil some bow-tie pasta.

Put your gorgonzola cheese in a pan.

Add half-and-half

And stir it over heat until the cheese melts. I guess it’s okay for the sauce to be chunky, as long as it’s warm and gooey and a lot of the cheese melts.

When you’re satisfied with the creamy, cheesy sauce, pour it over the pasta that you’ve drained but forgotten to take a picture of.

Add two cups of arugula and one cup of cherry tomatoes (or if you’re like me, just open a can of diced and use that instead). Also add some salt and pepper, too.

And serve! It’s that simple. I topped mine with some shredded Parmesan cheese.

My verdict: good… but it disappointed me a bit. I’m not sure what I was expecting but it was a little more. Then again, I thought the leftovers were amazing. It may have been a case of snacking too much while I was eating. In fact, I think it was. The dish has my favorite things – pasta, gooey cheese, greenery, and a lot of flavor. I think I’d like to try this again without sneaking crumbles of gorgonzola in the process.

If you make it, let me know how it went!