Received a wonderfully crisp batch of Sugar Snap Peas from East Hill Farms in my first weeks share. Hope to receive another this week. I love eating these raw while slicing some Grana Padana or Pecorino while sipping a cold glass of Chardonnay. But, I also love using them in a hot dish. One popular way of cooking with Sugar Snap Peas is in a Stir-Fry. Another is adding them this light-cheese based pasta dish that can be sourced from the Piedmont of Italy. Consider this a vegetarian dish, but for the carnivores, Grilled Chicken would be a great addition. My wife Robin and I have been cutting back on the fat in dairy products. So we used fat free cream cheese, but, we still used the butter.
- 1 (8 ounce) package dry penne pasta
- 3/4 (4 ounce) package cream cheese, softened
- 1 1/2 ounces Gorgonzola cheese
- 2 tablespoons cream
- 1/2 pound sugar snap peas, trimmed
- 2 tablespoons butter
- salt and ground black pepper to taste
- 1. 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.
- 2. Stir the cream cheese, Gorgonzola cheese, and cream together in a bowl until smooth. Set aside.
- 3. Bring another large pot of lightly salted water to a boil over medium-high heat. Add the sugar snap peas, and cook, 1 to 2 minutes, maintain crispness. Drain in colander and run under cold water for 15 seconds to slow cooking but stay warm.
- Toss peas with butter. Stir cream cheese mixture into peas, and toss to coat evenly. Serve immediately over cooked pasta.
A good thing to do after you blanch the peas is submerge in iced water or pour iced water over to slow, even stop the cooking of the pea. Putting the peas in boiling water enhances the even tasty pea even more. The only issue is if you are looking to add to a hot dish and want to maintain the "hot" quality of the hot dish. One thing we found is that the left-overs of this dish were great and work quite will as a side dish.