Mange-Tout (Sugar Snap Peas) Pasta Recipe -
Mange-Tout (Sugar Snap Peas) Pasta Recipe
  • READY IN 20 mins

Mange-Tout (Sugar Snap Peas) Pasta

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2008

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 the pasta was draining - saved myself some dishes... The sauce was way too thick for me, so I did add quite a bit more cream- then I added a little gorgonzola to the top since it had weakened a bit. Even the kids both liked it. Thanks for the recipe!

Most Helpful Critical Review
Oct 17, 2007

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 think when I try to make it again I will thin the sauce a little. Thanks for the recipe idea.


9 Ratings

Aug 26, 2009

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 taste is great. It was even better the next day, after refrigerating.

Feb 20, 2008

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.

May 06, 2010

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! The sauce WILL look too thick when you blend the cheese and cream together, but it will thin out a little bit when you add the peas tossed in the butter...the butter will melt when tossed with the peas and thin out the sauce.

Jul 07, 2011

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 combination!

Oct 27, 2011

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!

Jun 13, 2012

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 easy and quick for week night meal


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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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