*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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