Mange-Tout (Sugar Snap Peas) Pasta recipe

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Ingredients

1 (8 ounce) package dry penne pasta
¾ (4 ounce) package cream cheese, softened
1 ½ ounces Gorgonzola cheese
2 tablespoons cream
½ pound sugar snap peas, trimmed
2 tablespoons butter
salt and ground black pepper to taste

Nutrition Info

416 calories
carbohydrate: 46.3 g
cholesterol: 60 mg
fat: 20.2 g
fiber: 3.3 g
protein: 12.9 g
saturatedFat: 12.2 g
servingSize: -
sodium: 214.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot 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 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 sugar snap peas, and cook until crisp, 1 to 2 minutes. Drain. Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.

Recipe Yield

4 servings

Recipe Note

Mange-tout is the French name for fresh sugar snap peas, which can be eaten entirely. Prepared with pasta, they make a quick and easy lunch, are a treat for dieters, and ideal for runners and weight lifters.

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