Yvonne's Gorgonzola Cream Pasta
1 l b. farfalle pasta (bow-tie)
a bunch of asparagus ,cut in bite size pieces
2 medium portabella mushrooms
3/4 quart of half & half cream
4 oz. grated parmesan cheese
4- 8 oz. gorgonzola cheese
dash cayenne red pepper
1/4 cup pine nuts toasted
Start the pasta water and cook
pasta once water boils. Steam the asparagus. In a non stick medium sauce
pan begin warming the half & half at a simmer temperature. Slice the
portabellas into thin bite size pieces, discarding the stem and pithy center,
and add to the cream. Keep the sauce at a low boil and stir frequently so
it does not stick. Add the gorgonzola cheese a little at a time until it
seems smooth. Add the dash of cayenne. Once the mushrooms are the sauce
will take on a light brown color. Begin adding the parmesan cheese a little
at a time, so it does not get lumpy. When the sauce is still hot, it will
not seem thick, but will thicken as it cools on the pasta. Strain pasta
and put in a large pasta bowl. Add the sauce and stir well. Add the asparagus
and stir to cover with sauce and distribute throughout the pasta. Garnish
with the pine nuts and serve.