Farfalle Alfredo
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 lemons
- 2 fresh garlic cloves
- salt
- pepper
- 3 cups aged parmigiano-reggiano cheese
- 1 cup asiago cheese
- 1 cup wienzerkaese cheese
- 1 cup manchego cheese
- 1 cup heavy cream
- 1⁄2 cup flour
- 1⁄2 cup butter
- 1 (1 lb) box farfalle pasta
- 2 carrots
- 2 large head broccoli
- 1 large head cauliflower
directions
- Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
- Finely mince garlic cloves.
- Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
- Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
- Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
- Steam vegetables for six minutes.
- Combine noodles, sauce, and vegetables together, folding to combine.
- Serve and enjoy.
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