Delicious Gorgonzola cheese makes this creamy sauce a hit! This recipe comes from the Lombardy countryside of Italy.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

793 calories; protein 31.9g 64% DV; carbohydrates 92.5g 30% DV; fat 33.5g 52% DV; cholesterol 114.3mg 38% DV; sodium 644.7mg 26% DV. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/30/2009
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! Read More
(19)

Most helpful critical review

Rating: 3 stars
06/11/2006
I thought it was a bit bland. I added some shredded garlic asiago cheese to give it some extra flavor. Read More
(7)
52 Ratings
  • 5 star values: 23
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
03/30/2009
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! Read More
(19)
Rating: 5 stars
03/08/2008
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. Read More
(12)
Rating: 5 stars
02/17/2010
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. Read More
(11)
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Rating: 5 stars
10/07/2002
my husband loved this dish!!even my kids loved it as well! Read More
(8)
Rating: 5 stars
05/22/2007
I used Parmesan instead of Gorg. cheese--it was great! Thanks for this recipe! Read More
(8)
Rating: 3 stars
06/11/2006
I thought it was a bit bland. I added some shredded garlic asiago cheese to give it some extra flavor. Read More
(7)
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Rating: 4 stars
08/29/2002
My husband really enjoyed this. It was not my favorite. I add grilled chicken and mushrooms which seemed to make it more of a meal. Read More
(6)
Rating: 5 stars
09/15/2009
This recipe was great! My husband and I both loved it. Added thin sliced grilled steak and it was fantastic. Read More
(6)
Rating: 3 stars
02/16/2007
The good: the combo of sauce peas asparagus is excellent! Perfect pickings from a pantry/fridge raid The bad: not feeling the gorgonzola. I had some leftover from another recipe that called for melted gorgonzola so getting it in crumbled form the flavor was a bit overpowering. I'm not enough of a cheese snob to know of a good substitute (yet) The suggestions: refridgerate the asparagus and mix them in cold. The pop of cold with everything else cold provides a good contrast. Also mixed chives into the sauce which added a nice flavor. Will make again but not with the gorgonzola Read More
(6)