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Spinach Pasta with Peas in Gorgonzola Sauce

THIS IS FAST FOOD requiring only a few ingredients to create a flavorful, filling dish. If available, use spinach tagliatelle, sometimes labeled as 'spinach nests'—but any long, flat pasta such as fettuccine will do. Gorgonzola cheese (blue-veined cheese that melts like butter) is essential. Prepare pasta and sauce so that both are ready to be stirred together at the same time.

Total time about 30 minutes. Serves 4.

SHOPPING LIST:
Jerry's Recipes
  • Pasta
  • Frozen petite peas
  • Gorgonzola cheese
  • Heavy cream
  • Parsley
  • Parmesan cheese
  • Sun-dried tomatoes
  • Shelled walnuts

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Pre-cook peas
 
Cook in microwave or sauce pan and set aside (follow package directions—undercook slightly)
  • 8-10 oz frozen petite peas
    (regular size peas are OK)


Prepare sauce
1
In a non-stick sauté pan large enough to combine the cooked pasta with the sauce, melt over low heat
  • 2 oz gorgonzola cheese
  • 2 tablespoons unsalted butter
2
Stir in and cook very gently a minute or two until cream thickens slightly
  • 1 cup (8 oz) heavy cream
  • cooked peas (see above)
  • Salt and ground black pepper to taste

3
Drain pasta, add it to the sauce in the pan, then toss or stir to coat evenly
4
Stir in and toss well
  • Palmful fresh flat-leaf parsley, chopped fine
  • 1/2 cup (4 oz) fresh Parmesan cheese, grated or shredded
  • Optional: a few ounces sun-dried tomatoes, chopped

     Finish the dish:

  
  • If the pasta seems dry, stir in a small amount of the pasta cooking water
  • Top servings with chopped walnuts and sprinkling of finely-chopped parsley

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