Recipe by MARBALET
"Delicious Gorgonzola cheese makes this creamy sauce a hit! This recipe comes from the Lombardy countryside of Italy."
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frozen green peas
heavy whipping cream
salt and pepper to taste
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!
I thought it was a bit bland. I added some shredded garlic asiago cheese to give it some extra flavor.
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).
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.
I used Parmesan instead of Gorg. cheese--it was great! Thanks for this recipe!
my husband loved this dish!!even my kids loved it as well!
This recipe was great! My husband and I both loved it. Added thin sliced grilled steak and it was fantastic.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 302
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