About this recipe: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.
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
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.
Stir the cream cheese, Gorgonzola or Blue Vein cheese and cream together in a bowl until smooth. Set aside.
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.