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    Home » Recipes » Pasta

    Gorgonzola Pasta with Peas

    Published: Mar 16, 2022 · Modified: Apr 19, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Creamy, salty, and slightly sweet — that’s what you’ll get in every serving of Gorgonzola Pasta with Peas.  It’s a flavor-packed pasta dish that’s ready in twenty minutes!  

    A plate of pasta with gorgonzola, with a chunk of cheese next to it, and fresh basil.

    It might not be as old as pasta alla gricia or spaghetti alle vongole, but this flavor combination is quite common in the northern part of Italy. 

    Now you can try preparing the same sumptuous pasta with gorgonzola cheese and peas in the comfort of your own home. 🙂 

    IF YOU WANT TRADITIONAL PASTA RECIPES, YOU WILL LIKE THESE POSTS!

    • Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.
      Traditional Pasta alla Norma (Sicilian Eggplant Pasta)
    • Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.
      Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Ingredients

    All the ingredients you need to prepare creamy gorgonzola pasta at home.
    • Pasta – As the image above shows, I typically use orecchiette to make this gorgonzola pasta recipe.  
    • Cream – light cream, also called half & half in some parts of the world.
    • Gorgonzola – Italian blue cheese that’s available in two types: dolce (mild) and piccante (more pungent in smell and spicier in flavor).
    • Peas – I’ve always used frozen peas when I make gorgonzola pasta in Stockholm because that’s the one that’s easy to find.
    • Butter – salted or unsalted would be great.
    • Salt – for cooking the pasta and seasoning the creamy sauce.
    • Basil – fresh Italian basil leaves. 
    A closer look at the cooked pasta, highlighting the creaminess of the gorgonzola coating the pasta.

    Preparation 

    Start preparing your gorgonzola pasta by cooking your preferred pasta as per its package instructions. 

    While the pasta is cooking, start with the creamy gorgonzola sauce by melting butter on a medium to a large skillet (or pan) over medium heat.  

    Keep a close eye on the pan, and make sure you don’t burn the butter. 

    Add the peas when the butter has completely melted. 

    Cooking the frozen green peas, in the melted butter.

    Cook for about two minutes. 

    Pour the cream. 

    Pouring cream into the sauteed green peas, as part of the sauce for gorgonzola pasta.

    Cover with a lid and bring to a soft boil. 

    Remove the lid, add the gorgonzola, and mix to combine. 

    Adding crumbled gorgonzola to the cream as preparation for the cooked pasta.

    Add the fresh basil leaves. 

    Adding fresh basil to the gorgonzola, cream and peas, before adding the pasta.

    Continue stirring the sauce until the gorgonzola cheese has completely blended with the cream. 

    Add the cooked pasta. 

    Adding cooked pasta to the creamy gorgonzola and peas.

    Mix to combine everything, making sure that the pasta is coated evenly with the gorgonzola sauce. 

    Transfer on serving plates. 

    Garnish your gorgonzola pasta with more fresh basil leaves, if desired. 

    A skillet of pasta cooked with gorgonzola, with added peas.

    Helpful tips

    • It takes about six to seven minutes to cook the creamy sauce, so align it with the cooking time of the pasta.
    • Remember to go easy on the salt because the gorgonzola is already salty on its own.
    • If you want to use less cream, you can add more pasta water in the end — but don’t forget that the pasta water is also salty.
    • If you are not so used to gorgonzola’s taste (or smell), use the dolce variation instead for making this gorgonzola pasta. 
    A serving of pasta with gorgonzola with peas, served with white wine.

    Recipe variation

    • Other types of pasta.  Feel free to use your favorite kind of pasta.  Personally, I think the tubular ones are the best kind for making this gorgonzola pasta recipe.
    • Fresh peas.  If you can find it in your area, don’t hesitate to use it for this gorgonzola pasta recipe.  Fresh peas are undeniably sweeter than frozen ones.
    • Heavy cream.  Otherwise known as ‘double cream’ can also be used if you prefer.  

    See how easy it is to prepare this pasta with gorgonzola cheese and peas?  Give it a try one of these nights!  

    OR YOU CAN GET MORE IDEAS FROM THIS PASTA DISHES FROM AROUND THE WORLD!

    IF YOU WANT MORE GLOBAL RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!

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    📖 Recipe

    Latest feature image for Gorgonzola Pasta with Peas showing a serving of the dish on a black plate.

    Gorgonzola Pasta with Peas Recipe

    Creamy, salty, and slightly sweet– that's what you'll get in every serving of Gorgonzola Pasta with Peas.  It's a flavor-packed pasta dish that's ready in twenty minutes! 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 3
    Calories: 486kcal
    Author: Neriz

    Equipment

    • Pyrex Measuring Cups
    • Measuring Spoons
    • Colander
    • Medium-Sized Pan/Skillet
    • Rubber Spatula

    Ingredients

    • 7 ounces pasta (200 grams)
    • 1 tbsp butter (14 grams or 2 ounces)
    • 1 cup peas, heaping
    • 1/2 cup cream
    • 2 to 3 tbsp gorgonzola (1.5 ounces or about 42 grams)
    • handful of basil leaves (set some asidee for garnish)

    Instructions

    • Start by cooking your preferred pasta as per its package instructions.
    • While the pasta is cooking, start with the creamy gorgonzola sauce by melting butter on a medium to a large pan over medium heat. 
      (NOTE:  Make sure you don't burn the butter)
    • When the butter has completely melted, add the peas.
    • Cook for about two minutes.
    • Pour the cream.
    • Cover with a lid and bring to a soft boil.
    • Uncover, add the gorgonzola, and mix to combine.
    • Add the fresh basil leaves and continue stirring the gorgonzola sauce until the cheese has completely blended with the cream.
    • Add the cooked pasta.
    • Mix to combine everything, making sure that the pasta is coated evenly with the gorgonzola sauce.
    • Transfer on serving plates.
    • Garnish your gorgonzola pasta with more fresh basil leaves, if desired.

    Notes

    • Cook’s Tip #1:  It takes about six to seven minutes to cook the creamy gorgonzola sauce, so align it with the cooking time of the pasta.
    • Cook’s Tip #2:  It’s better to add the salt slowly to the gorgonzola sauce because the blue cheese is already salty.  Taste, then adjust.
    • Cook’s Tip #3:  If you want to use less cream, you can add more pasta water in the end — but don’t forget that the pasta water is also salty.
    • Cook’s Tip #4:  If you are not so used to gorgonzola’s taste (or smell), use the dolce variety to make this gorgonzola pasta recipe.

    Nutrition

    Calories: 486kcal | Carbohydrates: 58g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 154mg | Potassium: 328mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1141IU | Vitamin C: 20mg | Calcium: 103mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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