The ingredients of this pasta main course take its inspiration from the famous salad at the Waldorf Astoria Hotel in New York.

1 16 lb. box farfalle pasta
8 oz. crumbled gorgonzola cheese
1 cup grated parmesan or romano cheese

1 quart half-and-half
Couple grinds of pepper
1/2 cup raisins
1 finely chopped apple
1/2 cup finely chopped pecans
1/2 cup fresh parsley leaves, finely chopped

Cook pasta according to package instructions to al dente. Start the sauce by adding the half-and-half to a sauté pan and cook on a low simmer. Add the crumbled gorgonzola gradually to the half-and-half. Stir occasionally until the cheese melts. Add 3/4 cup of the grated cheese to the cream sauce and stir. Season with pepper, and add the raisins. Strain the pasta and add to the cream sauce and raisins and toss until covered. Keep on the lowest heat. Toast the pecans in a small fry pan until slightly brown and fragrant, about two minutes. Serve pasta sprinkled with apples, pecans and extra grated cheese on top. Garnish with parsley and serve. Makes 6 portions.