Farfalle with Gorgonzola, Arugula, and Cherry Tomatoes

This recipe is quick and east.

Adapted from a recipe that appeared in the New York Times.

1 cup light cream (can also use heavy cream or half and half)
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle
2 cups of arugula, trimmed, washed and chopped
1 cup cherry tomatoes or grape tomatoes cut in half
salt and pepper
freshly ground Parmesan to taste

1. Cook pasta until just al dente. Drain and set aside.

2. While pasta is cooking, warm the cream and Gorgonzola in a small saucepan just until the cheese melts a bit and mixture becomes thick.

3. Add the Gorgonzola cream mixture, arugula, and cherry tomatoes to the cooked pasta. Season with salt and pepper. Top with Parmesan and serve.