PASTA WITH GORGONZOLA SAUCE AND PEAS
Creamy, salty, and slightly sweet-- that's what you'll get in every serving of Pasta with Gorgonzola Sauce and Peas. It's a flavor-packed pasta dish that's ready in twenty minutes!
Provided by Neriz
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Start preparing your gorgonzola pasta by cooking your preferred pasta as per its package instructions.
- While the pasta is cooking, start with the creamy gorgonzola sauce by melting butter on a medium to a large pan over medium heat. (NOTE: Make sure you don't burn the butter)
- When the butter has completely melted, add the peas.
- Cook for about two minutes.
- Pour the cream.
- Cover with a lid and bring to a soft boil.
- Uncover, add the gorgonzola, and mix to combine.
- Add the fresh basil leaves and continue stirring the gorgonzola sauce until the cheese has completely blended with the cream.
- Add the cooked pasta.
- Mix to combine everything, making sure that the pasta is coated evenly with the gorgonzola sauce.
- Transfer on serving plates.
- Garnish your gorgonzola pasta with more fresh basil leaves, if desired.
Nutrition Facts : Calories 486 kcal, Carbohydrate 58 g, Protein 14 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 62 mg, Sodium 154 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
GORGONZOLA PASTA
A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 14
Steps:
- Cook the pasta in boiling water as per the cooking instructions, until al dente.
- Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
- Add the minced garlic and cook for a further 1 minute.
- Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
- By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
- Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
- Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.
Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
PASTA AND PANCETTA AND PEAS IN A GORGONZOLA SAUCE
Good and creamy, this is an impressive pasta dinner that comes together very easy. I used large rigatoni which allowed for ample cheese sauce coverage. Expect big smiles on everyone's face when they dig in.
Provided by Alex Callegari
Categories Pasta
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of water, 4 to 5 quarts, to a rapid boil. Add a Tbsp. of sea salt. Toss in the Paccheri or large rigatoni pasta and cook according to instructions. Al Dente is preferred so remove before pasta is fully cooked.
- 2. In a large sauté pan add 1 tbs of extra virgin olive oil and 4 oz. of cubed pancetta. Cook at medium temperature until fat has been rendered out of pancetta and is crispy. With a slotted spoon take Pancetta out and set aside.
- 3. In the sauté pan add the cream, gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and the sauce comes together.
- 4. Once pasta is cooked and still al dente toss directly into large sauté pan add peas and pancetta. Garnish with parsley or additional Parmesan cheese.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
STRAW & HAY WITH GORGONZOLA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
- Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
GORGONZOLA PEAR PASTA
This pear pasta dish is a delicious combination of the unique flavor of Gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.
Provided by nellegirl
Categories Pasta Main Dishes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.
Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g
PASTA IN A CREAMY GORGONZOLA SAUCE
A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
- Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
- Meanwhile, cook pasta according package directions.
- Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.
GORGONZOLA CREAM SAUCE FOR PASTA
Provided by Marian Burros
Categories dinner, pastas, main course
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring 3 quarts of water to boil in covered pot for pasta.
- Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
- Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
- When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
- Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
- Stir in walnuts and serve over pasta with Parmesan cheese on the side.
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