- 8 ounces penne pasta
- 4 ounces frozen green peas
- 4 ounces asparagus tips
- 4 ounces Gorgonzola cheese
- 1/3 cup heavy whipping cream
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
- Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
- In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.
03/29/2017
recipepes.com
pasta milan, recipe
PT15M
PT1H
5
455 calories