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Tuesday, June 06, 2006

Farfalle with Green Beans and Gorgonzola


This week's contribution to Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food) is a Farfalle with Green Beans and Gorgonzola.

This dish was inspired by our local Italian Deli, which I noted has a Green Bean and Gorgonzola salad. I really haven't done much with green beans other than serve them as a side or toss them in a soup, so I was excited to see how this combo would play out. This was a very satisfying meal - the creamy, pungent Gorgonzola played off the crisp green beans very well. The walnuts were a great addition.

Green beans, aka string beans and runner beans, are an excellent source of Vitamin K. A cup provides 120% of the RDA of Vitamin K, important in building and maintaining healthy bones. Green beans are also a great source of Vitamins A & C, magnesium, potassium, and fiber.

Gorgonzola is an Italian cow milk cheese that is creamy in taste and crumbly in texture with a sharp blue-green mold. It is named after the town where it originated around the 9th Century, just outside Milan. It is quite a salty cheese and you'll want to keep that in mind when cooking with it. It's very good alone and in salads, a good choice for a dessert cheese. It pairs well with pears, thus the Pear and Gorgonzola pizza.

Farfalle with Green Beans & Gorgonzola (Serves 2):

8 oz farfalle pasta
12 oz green beans, topped and tailed
1 tbsp butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
3 tbsp half & half
2 oz Gorgonzola, crumbled
handful of walnut pieces
Fresh ground pepper

Cook the pasta according to directions.

Bring 1-1/2 cups water, salted, to a boil. Add green beans and boil for 7 minutes. Drain and rinse with cold water to stop cooking.

Melt butter in a skillet over med. heat and fry shallot and garlic for 3-4 minutes. Add drained green beans and half & half and cook 2 minutes. Add drained pasta, walnuts, and Gorgonzola. Turn off heat and stir until well combined. Add fresh ground pepper. Serve immediately.

We enjoyed this with a light Pinot Noir.

8 Comments:

Blogger BNA said...

What a lovely combination (and I like the pinot noir idea too).

1:30 PM  
Blogger Shankari said...

I love this, I make it at home but adda wee bit of cranberries too. Great blog BTW

2:27 PM  
Blogger Catherine said...

Hi BNA - the pinot was a good idea!

Welcome Shankari- I like the cranberry idea too!

3:07 PM  
Anonymous Ivonne said...

You know I often find myself debating with myself about which type of pasta I like best ... and I definitely think it's farfalle. The beans and gorgonzola are perfect!

6:48 AM  
Blogger Dianne said...

Catherine .... help please!
I've seen a recipe on Ilva's blog where sugar and flour are measured by the 'dl'. I know you have lived in the UK, so can you tell me what the equivalent of a 'dl' would be in UK measurements

LOL, I gotta stop reading American blogs or get a bit more savvy about conversions

Thank you

9:19 AM  
Blogger Catherine said...

Hi Dianne,

dl=decilitre = 100 ml = 3.5 fl oz.

Here's a cool conversion site: http://www.ling.su.se/staff/evali/measure.htm you can use.

9:38 AM  
Blogger Dianne said...

Thanks Katherine
:)

12:11 AM  
Blogger Vegan Knitting said...

For a long time, I was a one-shape pasta kind of person. But now I like trying different ones.

11:21 AM  

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