Reviewed: Jun. 15, 2011

my husband and i couldn't even eat it. The Gorgonzola cheese was WAY WAY too much. I hadn't yet read all the other reviews that add something other then Gorgonzola cheese before i made this. Why in the world do people rate something 5 stars when the realize the recipe has to be seriously altered to make it edible?

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2 users found this review helpful

Reviewer:

Amanda

Reviewed: Jun. 9, 2011

I loved this recipe but changed it a bit. I didn't add the peas because I already had everything else around the house except that. I also discovered I wasn't as big a fan of Gorgonzola as I thought. But other than that, this was great!

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2 users found this review helpful

Reviewer:

carissabd

Reviewed: Feb. 13, 2011

This is a blended rating as I loved the dish and my husband was unmoved. He felt the gorgonzola did not complement the flavor of the asparagus. I'd give it a 4 star rating.

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4 users found this review helpful

Reviewer:

CherylGrrl

Reviewed: Jan. 17, 2011

It was pretty good the first time I made it, but a little strong on the Gorgonzola. The second time I added more of everything else and it was excellent. This recipe is quick and simple to make and easy to adjust to your individual taste.

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4 users found this review helpful

Reviewer:

Laura Vitanova

Cooking Level: Intermediate

Reviewed: Feb. 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.

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8 users found this review helpful

Reviewer:

Amy

Reviewed: Sep. 15, 2009

This recipe was great! My husband and I both loved it. Added thin sliced grilled steak and it was fantastic.

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6 users found this review helpful

Reviewer:

Turtle8281

Reviewed: Jul. 17, 2009

Added more cheese & grilled chicken.

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3 users found this review helpful

Reviewer:

Sami Jo

Cooking Level: Intermediate

Home Town: Deer Park, Texas, USA

Reviewed: Mar. 29, 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!

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14 users found this review helpful

Reviewer:

Sexy*Mamma

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Bellevue, Washington, USA

Reviewed: Mar. 8, 2009

This was incredible. We had a tiny bit left over and family was fighting over it! When I made it it wasn't till the end I realized I did not have any heavy cream! So in desperation at all the smiling faces watching me from the dining room I used low fat cottage cheese. I was a winner. I am looking forward to trying it with the heavy cream. I later told my husband whom said he liked it even more knowing it was low fat!

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3 users found this review helpful