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Recipe

Penne with Brown Butter, Gorgonzola, and Sweet Peas

Servings: 2 to 3

Brown butter highlights the mild, nutty flavor of creamy Gorgonzola dolce, while sweet peas and arugula add bite and color to this handsome and delicious dish.

Ingredients

  • 4-1/2 oz. (9 Tbs.) butter, browned according to the Brown Butter recipe
  • 2 large shallots, thinly sliced (about 1/2 cup)
  • 1 to 2 cloves garlic, minced
  • 2 cups sweet peas (fresh or frozen, thawed)
  • Fine sea salt and freshly ground black pepper
  • 8 oz. farfalle or penne
  • 3 oz. Gorgonzola dolce, coarsely chopped
  • 2 Tbs. heavy cream
  • 2 oz. firmly packed baby arugula (about 1-1/2 cups)
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh mint
  • Crushed red pepper flakes (optional)
  • Lemon wedges

Nutritional Information

  • Calories (kcal) : 820
  • Fat Calories (kcal): 430
  • Fat (g): 48
  • Saturated Fat (g): 29
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 135
  • Sodium (mg): 800
  • Carbohydrates (g): 72
  • Fiber (g): 8
  • Sugar (g): 6
  • Protein (g): 23

Preparation

  • In a large skillet over medium heat, heat 2 Tbs. of the brown butter. Add the shallots, and cook until softened and just beginning to color, 1 to 2 minutes. Add 1 Tbs. of the brown butter and the garlic to the shallots, and cook until fragrant, about 30 seconds. Add the peas, and continue cooking, stirring occasionally, until the peas are tender, another 2 to 3 minutes. Season with 1/4 tsp. each of salt and pepper. Set aside and keep warm.
  • Bring a large pot of well-salted water to a boil. Add the pasta, and cook according to package directions. Reserve ¼ cup of the cooking water, and then drain and return to the pot.
  • About 5 minutes before the pasta is done, combine the remaining 6 Tbs. brown butter with the cheese and cream in a small saucepan. Whisk over medium heat until the cheese melts and the sauce is smooth and starting to bubble gently.
  • Add the brown-butter sauce to the pasta, and toss to coat. Stir in the peas, arugula, parsley, and mint. Add pepper flakes, if you like, and loosen the sauce with the reserved cooking water, if necessary. Season to taste with salt and pepper, and serve with the lemon wedges on the side.

Reviews

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Reviews (1 review)

  • panettone | 03/25/2019

    I have made this recipe twice, once with arugula and once with baby spinach, and we liked both versions. I did cut back on the browned butter to about 6 tablespoons and it was plenty.

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