Farfalle with Gorgonzola, Arugula and Cherry Tomatoes

• Salt and freshly ground black pepper
• 1 cup half-and-half, cream or milk
• 1 cup crumbled Gorgonzola or other good blue cheese
• 1 pound farfalle or other pasta
• 2 cups arugula trimmed of very thick stems, washed, dried and chopped
• 1 cup cherry or grape tomatoes, cut in half
• Freshly grated Parmesan to taste, optional

1. Bring a large pot of water to a boil and salt it.
2. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
3. When water boils, cook pasta until it is just tender but not mushy.
4. Drain and return to pot over low heat.
5. Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper.
6. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

salt, milk, blue cheese, pasta, arugula, cherry, parmesan

Taken from cooking.nytimes.com/recipes/12136 (may not work)