Farfalle with three cheese and pink pepper
11.5 oz Barilla Farfalle
5 oz Gorgonzola
2.5 oz Parmigiano Reggiano grated
7 oz Robiola cheese
8.5 fl oz milk
Salt, pink pepper and chives
Dice all the cheeses (except for the Parmigiano Reggiano, which will be grated) and put in a pan with milk. Melt at low heat until obtaining a cream.
In the meantime, cook the pasta in abundant boiling salted water.
Cook when al dente, and pour in a pan.
Stir on the heat for a couple of minutes until the cream of cheese is well blended with the pasta, if needed, add to it a little cooking water.
Serve with a sprinkle of crushed pink pepper and chopped chives on the top.