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About this recipe:
Delicious Gorgonzola cheese makes this creamy sauce a hit! This recipe comes from the Lombardy countryside of Italy.
230g penne pasta
110g frozen green peas
110g asparagus tips
110g Gorgonzola cheese
1/3 cup (80ml) thickened (heavy) cream
salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
- Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
- In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.
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