Snow Pea Pasta

    Snow Pea Pasta

    12saves
    15min


    17 people made this

    You can use either snow peas or sugar snap peas for this pasta with cheese sauce. It makes a quick and easy lunch or supper.

    Ingredients
    Serves: 4 

    • 225g Penne pasta
    • 85g cream cheese, softened
    • 40g crumbled Gorgonzola or Blue Vein Cheese
    • 2 tablespoons cream
    • 200g snow peas or sugar snap peas
    • 30g butter (optional)
    • salt and pepper

    Directions
    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large saucepan of lightly salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Drain, cover pot and set aside.
    2. Stir the cream cheese, Gorgonzola or Blue Vein cheese and cream together in a bowl until smooth. Set aside.
    3. Bring another large pot of lightly salted water to a boil over medium-high heat. Add the peas and cook for only 1 to 2 minutes. Drain. Toss with optional butter. Stir cream cheese mixture and peas together, tossing to coat evenly. Serve immediately over cooked pasta.

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    Reviews (3)

    by
    0

    Altered ingredient amounts. Very good! I did add about 4 tbs of water to the sauce though, as it is very thick. Was great the next day for lunch too. - 29 Sep 2008

    by
    0

    Altered ingredient amounts. I really liked this for somethng different to do with snap peas. I just threw my snap peas in with the pasta for the last minute of cooking and then did the cheese sauce in the pasta pot while the pasta was draining - saved myself some dishes... The sauce was way too thick for me, so I did add quite a bit more cream- then I added a little gorgonzola to the top since it had weakened a bit. Even the kids both liked it. Thanks for the recipe! - 29 Sep 2008

    by
    0

    I adore sugar snap peas and pasta and this seemed like a great combination. However the sauce was a bit on the heavy side.It was also extremely thick. On the plus side it did taste great.I think when I try to make it again I will thin the sauce a little. Thanks for the recipe idea. - 29 Sep 2008

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