Mangetout pasta

    Mangetout pasta

    20saves
    15min


    17 people made this

    About this recipe: Served with pasta and a cheese sauce - mangetout make a delicious addition to a quick and easy lunch or supper.

    Ingredients
    Serves: 4 

    • 225g (8 oz) penne pasta
    • 75g cream cheese, softened
    • 40g (1 1/2 oz) crumbled Gorgonzola
    • 2 tablespoons single cream
    • 200g (7 oz) mangetout
    • 25g (1 oz) butter (optional)
    • salt and pepper to taste

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pot of lightly salted water to the 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 the boil over medium-high heat. Add the mangetout, and cook for only 1 to 2 minutes. Drain. Toss mange tout with butter. Stir cream cheese mixture and mange tout together, tossing to coat evenly. Serve immediately over cooked pasta.

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