Mange-Tout (Sugar Snap Peas) Pasta |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
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.
|
|