Pasta Con Gorgonzola, Piselli E Pomodoro – Pasta with Gorgonzola, Peas and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, to taste
- 400 g onion (s), mild, chopped
- 400 g peas, frozen
- 400 g tomato (s), cut into bite-sized pieces
- 200 g Goronzola, cut into pieces
- 100 g processed cheese
- 3 tablespoon parsley, chopped
- 3 clove (s) garlic, pressed
- 3 tablespoon spelled flour
- 5 tablespoon olive oil
- 2 teaspoons vegetable stock powder or 3 tablespoons fresh soup paste
- 400 ml boiling water
- pepper
- Tabasco
- Nutmeg, grated
- possibly lemon (s)
- possibly rice syrup
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Sweat the onions and garlic in a saucepan in hot olive oil until they are translucent to yellow. Sweat the stock powder - or better fresh soup paste - briefly. Then dust the mixture with the flour and sweat evenly while stirring. Pour in the boiling water while stirring, so that a creamy sauce is formed.
- Melt both types of cheese in the sauce while stirring. Then add the frozen peas and heat until the sauce bubbles evenly but slightly again.
- Finally add the tomatoes and let them sit for a few minutes. Season to taste with the spices.
- In the meantime, cook the pasta al dente according to the instructions on the packet.
- Serve the pasta and sauce with the fresh parsley.
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