Campanelle Con Miele E Gorgonzola

• 1 cup half-and-half
• 3 ounces gorgonzola
• 18 teaspoon white pepper
• salt, to taste (optional)
• 1 (16 ounce) box campanelle pasta (I used Barilla)
• 1 tablespoon fresh flat-leaf Italian parsley, chopped, garnish (optional)
• 1 teaspoon honey
• chopped black olives, garnish (optional)

1. Bring a large pot of water to boil.
2. Heat half & half in a large skillet over medium-high heat.
3. Add Gorgonzola and mix until cheese is melted.
4. Add white pepper.
5. Set aside.
6. Cook pasta for 9 minutes.
7. Drain, reserving 2 cups of pasta cooking liquid .
8. Add 1 cup of cooking liquid and hot pasta to cheese mixture in skillet.
9. Continue cooking until sauce thickens and pasta is al dente.
10. Add additional hot cooking liquid to thin sauce as desired.
11. Season if necessary.
12. Transfer to a serving platter or bowl.
13. Garnish with chopped parsley and black olive slices, if using.
14. Drizzle with honey.

gorgonzola, white pepper, salt, campanelle pasta, parsley, honey, black olives

Taken from www.food.com/recipe/campanelle-con-miele-e-gorgonzola-153198 (may not work)