Gorgonzola Pasta Recipe (with Video)

Prepare Ingredients
1. Measure out 150 g of frozen or fresh peas.
2. Cut 150 g of gorgonzola cheese into small cubes.
3. Finely chop 2 cloves of garlic.
4. Measure 1 tbsp of extra virgin olive oil.
5. Measure 150 g of heavy cream.
6. Boil water for pasta or tortellini.
Cooking
1. In a pot, bring water to a gentle boil. Add a pinch of salt.
2. Once boiling, add the frozen or fresh peas and cook for 3 minutes. Drain and set aside.
Prepare Pasta/Tortellini
1. While the peas are cooking, cook the pasta or tortellini according to the package instructions.
2. Reserve a cup of pasta cooking water before draining.
Sauté Garlic
1. In a large pan, heat 1 tbsp of extra virgin olive oil over medium heat.
2. Add the finely chopped garlic and sauté until fragrant, but be careful not to brown it.
Add Gorgonzola and Cream
1. Reduce the heat to low. Add the gorgonzola cheese to the pan, stirring until it starts to melt.
2. Pour in the heavy cream and continue stirring until the cheese is fully melted and the sauce is smooth.
Combine with Pasta
1. Add the cooked pasta or tortellini to the pan, tossing to coat evenly with the Gorgonzola cream sauce.
2. If the sauce is too thick, add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.
Final Touch
1. Gently fold in the cooked peas.
2. Garnish the dish with fresh parsley and grated Parmesan cheese.
Serve
1. Serve the Gorgonzola Pasta immediately while it's hot.