Mange-Tout (Sugar Snap Peas) Pasta

Mange-Tout (Sugar Snap Peas) Pasta

8
Saz 0

"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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Ingredients

20 m servings 416 cals
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Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

I really liked this for somethng different to do with snap peas. I just threw my snap peas in with the pasta for the last minute of cooking and then did the cheese sauce in the pasta pot while t...

Most helpful critical review

I adore sugar snap peas and pasta and this seemed like a great combination. However the sauce was a bit on the heavy side.It was also extremely thick. On the plus side it did taste great.I thin...

I really liked this for somethng different to do with snap peas. I just threw my snap peas in with the pasta for the last minute of cooking and then did the cheese sauce in the pasta pot while t...

This was delicious! I added a bit too much Gorgonzola on accident, but the flavor was still wonderful. Yes, the sauce is quite thick, so next time I'll thin it out with some milk, but the tast...

Very good! I did add about 4 tbs of water to the sauce though, as it is very thick. Was great the next day for lunch too.

I just made this recipe for the first time for tonight's dinner, and it was love at first bite. I've never had much luck with making cream-based sauce from scratch, but this came out perfectly! ...

I adore sugar snap peas and pasta and this seemed like a great combination. However the sauce was a bit on the heavy side.It was also extremely thick. On the plus side it did taste great.I thin...

I knew I'd love this so I doubled the recipe. SO glad I did, now I have plenty of leftovers. Sidenote: I enjoyed this with some buffalo style "chic" nuggets (vegetarian) and it was a truly great...

I have never had Gorgonzola. And I never will again. This is one of those recipes, where, unless you are a huge Gorgonzola or blue cheese fan, DO NOT bother. It stunk up the house!

I used fresh green beans because they were on sale, fat free cream cheese and 1% milk. I then did not feel guilty about doubling the blue cheese. This would also go good with aparagus. Very e...