Farfalle with Creamy Mushroom Gorgonzola Sauce

From Everyday Pasta - Giada DeLaurentiis

2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 1/2 C whole milk, at room temperature
5oz creamy Gorgonzola cheese, cubed
Salt and freshly ground black pepper
3 Tbsp EVOO
1 pound assorted mushrooms (cremini, oyster, stemmed shitake) sliced
3/4 C frozen peas, thawed
1 pound farfalle pasta

In a 2-quart saucepan, melt the butter over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth and the flour loses its raw flavor, about 2 minutes. Carefully add the milk all at once and whisk until smooth. Bring the sauce to a simmer. Simmer for 2 minutes, whisking constantly. Remove from the heat. Add the Gorgonzola and stir until melted. Season the sauce to taste with salt and pepper. Set aside and cover to keep warm.
Heat the oil in a large, heavy skillet over medium heat. Add the mushrooms and saute until tender and golden, about 12 minutes. Stir in the peas. Season the mixture to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain. Transfer the pasta to a large bowl. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season to taste with salt and pepper and serve.