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!
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!
Ingredients
- 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.
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.
Cook for about two minutes.
Pour the cream.
Cover with a lid and bring to a soft boil.
Remove the lid, add the gorgonzola, and mix to combine.
Add the fresh basil leaves.
Continue stirring the sauce until the gorgonzola 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.
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.
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!
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📖 Recipe
Gorgonzola Pasta with Peas Recipe
Equipment
- Medium-Sized Pan/Skillet
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.
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