This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 20 mins

Mange-Tout (Sugar Snap Peas) Pasta

Read Reviews (8)

"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." — Saz

Ingredients Edit and Save

Watch video tips and tricks

Four Cheese Pasta

Chicken and Bow Tie Pasta

Chicken and Sausage Orzo Pasta

Angel Hair Pasta with Garlic Shrimp and Broccoli

Pasta and Garlic

Creamy Tomato & Tuna Penne Pasta

Chilled Sugar Snap Pea Soup

Cajun Pasta Fresca

Chicken Asiago and Orzo Pasta

All about Cream

Sugar and Sweeteners

Battle of the Butter: Salted vs. Unsalted

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 4 servings Change Servings

1 (8 ounce) package dry penne pasta
3/4 (4 ounce) package cream cheese, softened
1 1/2 ounces Gorgonzola cheese
2 tablespoons cream

1/2 pound sugar snap peas, trimmed
2 tablespoons butter
salt and ground black pepper to taste

Check All Add to Shopping List

Directions

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.
Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

ADVERTISE WITH US

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!

—SunnyByrd

See full review »

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.

—Kristen

See full review »

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.

—srrh

See full review »

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.

—Soapstone

See full review »

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.

—glasssa

See full review »

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!

—irishoshi

See full review »

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!

—zeekyboy

See full review »

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

—pandacordova

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bacon and Balsamic Glazed Sugar Snap Peas

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

Shrimp and Sugar Snap Peas

Sugar Snap Peas with Mint

Sugar Snap Peas

Sugar Snap Pea Salad II

Cherry Tomato Snap Peas

Asian Sugar Snap Pea Appetizer

Chilled Sugar Snap Pea Soup

Sugar Snap Pea and Berry Salad

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Mange-Tout (Sugar Snap Peas) Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 416
Calories from Fat: 182

% Daily Value *
Total Fat 20.2g 31 %
Saturated Fat 12.2g 61 %
Cholesterol 60mg 20 %
Sodium 311mg 12 %
** Potassium 137mg 4 %
Total Carbohydrates 46.3g 15 %
Dietary Fiber 3.3g 13 %
Protein 12.9g 26 %
** Sugars 1.9g
Vitamin A 16 %
Vitamin C 10 %
Calcium 15 %
Iron 24 %
** Thiamin < 1 %
** Niacin 28 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 2 %

* 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.