About this recipe: Delicious Gorgonzola cheese makes this creamy sauce a hit! This recipe comes from the Lombardy countryside of Italy.
I liked the basis for this recipe but I changed it a little bit. 1/2 pound penne 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 pound thick asparagus, cut into 1-inch lengths 2 cups chicken stock 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed 1/4 cup heavy cream 2 tablespoons unsalted butter 1 tablespoon chopped fresh sage 1/2 cup freshly grated Parmigiano- 6 oz prosciutto, cut into 1/2" pieces Reggiano cheese, plus more for serving Salt and freshly ground pepper It came out WONDERFUL!!! Add as much cheese as you need for flavor but the prosciutto added all I needed! - 29 Mar 2009 (Review from Allrecipes US | Canada)
this recipe gets five stars from me because it was 1. delicious & 2. my boyfriend made it for me for valentine's day. normally, he sticks to the grilling of things and on special occasion, an old family recipe for lasagna. the fact that he was able to put this together really impressed me. i think he did grill the chicken and the asparagus. he also paired the dinner with the strawberry and avocado salad found here (except he used raspberries instead). .tj. - 07 Mar 2008 (Review from Allrecipes US | Canada)
Delicious and so easy to make. I used shells instead of penne because I liked the way it looked in the photo. I cooked the pasta for 5 minutes before adding the veggies because I knew the pasta would never be done in 5 minuets. It worked out well that way. I also had to use blue cheese because both grocery stores by me are lame and had no gorgonzola. I will definitely make this again. - 17 Feb 2010 (Review from Allrecipes US | Canada)