| 1 box | BARILLA Farfalle |
| 2 tablespoons | unsalted butter |
| 3 tablespoons | all purpose flour |
| 2 1/2 cups | whole milk, at room temperature |
| 5 ounces | creamy gorgonzola cheese, cubed |
| to taste | salt and freshly ground black pepper |
| 3 tablespoons | extra-virgin olive oil |
| 1 pound | assorted mushrooms |
| 3/4 cup | frozen peas, thawed |
MELT butter in a 2 quart saucepan over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes. Gradually whisk in the milk. Bring the sauce to a simmer. Simmer for 2 minutes, whisking constantly. Remove from the heat.
ADD the Gorgonzola and stir until melted. Season with the sauce to taste salt and pepper. Set aside and cover to keep warm.
HEAT the oil in a heavy large skillet over medium heat.
ADD the mushrooms and sauté until tender and golden, about 12 minutes. Stir in the peas. Season to taste with salt and pepper.
BRING a large pot of salted water to a boil. Add the Farfalle and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain. Transfer the pasta to a large bowl.
ADD the Gorgonzola sauce and mushroom mixture, and toss to coat. Season the pasta to taste with salt and pepper, and serve.