About this recipe:Served with pasta and a cheese sauce - mangetout make a delicious addition to a quick and easy lunch or supper.
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
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Method Prep:5min › Cook:10min › Ready in:15min
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.
Stir the cream cheese, Gorgonzola cheese and cream together in a bowl until smooth. Set aside.
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.