Yield: 4 servings.

8 oz. penne pasta
1 Tbsp. butter
1 clove garlic, minced
1 cup heavy cream
¾ cup halved grapes
½ cup blue cheese, crumbled
¼ tsp. salt
¼ tsp. pepper

Cook pasta in plenty of boiling water until it is just al dente. Drain and set aside. Melt the butter in a large skillet or sauté pan over medium-high heat. Add garlic and sauté until tender and aromatic, but not brown, about 1 minutes. Pour in the cream and bring to a boil. Cook on high until the cream has thickened slightly, 4 to 5 minutes. Add the pasta, grapes and blue cheese; toss to coat.

To serve: Season with salt and pepper: serve hot.