Mange-Tout (Sugar Snap Peas) Pasta

Name: Mange-Tout (Sugar Snap Peas) Pasta
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 (8 ounce) package dry penne pasta; ¾ (4 ounce) package cream cheese, softened; 1\u2009½ ounces Gorgonzola cheese; 2 tablespoons cream; ½ pound sugar snap peas, trimmed; 2 tablespoons butter; salt and ground black pepper to taste

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.

INGRIDIENT

1 (8 ounce) package dry penne pasta

¾ (4 ounce) package cream cheese, softened

1 ½ ounces Gorgonzola cheese

2 tablespoons cream

½ pound sugar snap peas, trimmed

2 tablespoons butter

salt and ground black pepper to taste

DIRECTION

Step: 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.

Step: 2

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

Step: 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.

NUTRITION FACT

Per Serving: 416 calories; protein 12.9g; carbohydrates 46.3g; fat 20.2g; cholesterol 60mg; sodium 214.3mg.

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