Farfalle Alfredo

Name: Farfalle Alfredo
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

15 ingredients

8 steps

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

1

Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
2

Finely mince garlic cloves.
3

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.
4

Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
5

Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
6

Steam vegetables for six minutes.
7

Combine noodles, sauce, and vegetables together, folding to combine.
8

Serve and enjoy.