Monday, May 9, 2011

Pasta Gorgonzola with Asparagus and Peas

This is another great recipe using asparagus, one of my favorite spring vegetables. This time, asparagus combines with green peas in a very spunky sauce flavored by gorgonzola. This is delicious on its own along with some crusty bread. If you can't bear a vegetarian meal, it would be a great side dish to grilled meat.

Start by putting the pasta on to cook in a large pot of boiling water. While it cooks, make a basic white sauce by melting butter in a skillet, then adding flour.

Cook and stir until bubbly, then gradually add the chicken broth.

When the pasta has about two minutes more of cooking time, add the chopped asparagus

and the green peas to the pasta.

Let this cook for 2 minutes or until pasta is al dente and asparagus is bright green, then drain.

Now back to our sauce! Add the half and half,

and stir to combine, then add the gorgonzola.

Stir over low heat until the cheese melts, then add the pasta and vegetables to the skillet.

Season with salt and pepper as you like, and serve warm!

One year ago: Springtime Shells
Two years ago: Spinach Strawberry Salad, Pulled Pork

Find more great recipes at Seasonal Sundays, Saturday Swap, Make a Food "E" Friend Monday, Mouthwatering Monday, Mangia Monday, Meatless/Vegan Monday, Meatless Mondays (@ Midnight Maniac), My Meatless Monday, Tasty Tuesday, Tempt my Tummy Tuesday, Tuesday at the Table, Delectable Tuesday, Tasty Tuesday (#2).

Pasta Gorgonzola with Asparagus and Peas

8 ounces penne pasta or gemeli
1 Tbsp. butter
1 Tbsp. flour
1 cup chicken or vegetable broth
1 cup frozen green peas
1/2 pound asparagus, trimmed and cut into bite sized pieces
1/2 cup crumbled Gorgonzola cheese
1/3 cup half and half

Cook the pasta in a large pot of boiling water. Two minutes before the end of the cooking time, add the peas and asparagus to the pasta in the boiling water. Cook for 2 minutes or until pasta is al dente and asparagus is bright green; drain.

Meanwhile, in a skillet or saucepan, melt butter. Add flour; cook and stir til bubbly, then gradually add the chicken broth, stirring constantly. Cook for 2-3 minutes or until thickened then add the half and half and stir well to combine. Add the blue cheese crumbles and season with salt and pepper to taste. Stir over low heat until cheese is melted.

Add pasta and vegetables with to the cheese mixture, stirring until the pasta is well coated with the sauce. Serve immediately. Serves 4.


  1. Delicious... I love asparagus too. Thanks for linking at
    Make a Food-"e"-Friend Monday. Have a great week!

  2. This sounds like a delicious combination, and I like the way you simplified the cooking and number of pots used.

  3. Thanks for linking to My Meatless Mondays. We are featuring this delicious recipe.

    It would be nice if you would link this to My Meatless Mondays so others can see the recipes and participate so that we have more recipes to share with everyone. Thanks.

    Stop by tomorrow and see your recipes.


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