Snow pea pasta

    15 mins

    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.

    18 people made this

    Serves: 4 

    • 224 g dry penne pasta
    • 84.8 g cream cheese, softened
    • 40 g Gorgonzola cheese
    • 30 ml cream
    • 225 g sugar snap peas, trimmed
    • 30 g butter
    • salt and ground black pepper to taste

    Prep: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 in English (12)


    Made it more kid friendly. put more cheese  -  30 Sep 2010


    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!  -  27 Jun 2008  (Review from Allrecipes US | Canada)


    This was delicious! I added a bit too much Gorgonzola on accident, but the flavor was still wonderful. Yes, the sauce is quite thick, so next time I'll thin it out with some milk, but the taste is great. It was even better the next day, after refrigerating.  -  26 Aug 2009  (Review from Allrecipes US | Canada)