This rich pasta dish uses fresh spring peas and is creamy and decadent. The richness comes from the blend of cream and cheeses. Serve the pasta with a tossed salad and crusty bread for soaking up any extra sauce.

Penne Pasta with Fresh Peas and Gorgonzola Cheese

1½ cups heavy cream or half-and-half
2 small garlic cloves, minced
5 ounces Gorgonzola cheese or other good-quality blue cheese
½ cup freshly grated Parmesan cheese
salt and pepper, to taste
pinch of dried red pepper, if desired
1 pound penne pasta, cooked al dente and drained
¾ cup fresh shelled peas
additional Gorgonzola for garnish

In a sauté pan large enough to hold the cooked pasta, over medium heat, bring the cream and garlic to a simmer. Boil gently, uncovered, for 10 to 15 minutes, or until reduced in volume by about half. Add the Gorgonzola and Parmesan cheeses. Continue to cook uncovered for about 10 minutes or until the sauce has thickened. Season to taste.

Add the cooked pasta and peas to the sauce, and cook another 3 to 4 minutes. Spoon the pasta into bowls, and top with additional Gorgonzola.

Serves 4 to 6.


Source:  Kendra Bailey Morris is an author and culinary instructor whose work appears in Better Homes and Gardens, Food Republic, Virginia Living, Chile Pepper and other publications and is a former food columnist for the Richmond Times-Dispatch. Her blog is at fatbackandfoiegras.blogspot.com.