Name: Mange-Tout (Sugar Snap Peas) Pasta recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

416 calories carbohydrate: 46.3 g cholesterol: 60 mg fat: 20.2 g fiber: 3.3 g protein: 12.9 g saturatedFat: 12.2 g servingSize: - sodium: 214.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Directions

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.
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 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.

Recipe Yield

4 servings

Recipe Note

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.

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