Pappardelle with Fresh Peas and Gorgonzola Alfredo
Pappardelle are long and very broad pasta noodles, similar to fettuccine, but wider.
As I mentioned elsewhere in one of my journalistic meanderings, the name derives from the verb "Pappare" which translates to gobble up. And that's exactly what you'll want to do with this dish.
The fresh peas and parsley is the perfect foil for the thick, rich saltiness of the Gorgonzola cream sauce. This sauce also is delightful with a Spinach Fettuccine or Tagliatelle.
- Cook fresh peas in salted boiling water. When done, drain well and set aside.
- Melt butter in deep, heavy saucepan and stir in minced garlic. Saute a few minutes to just before brown.
- Lower heat to "low" and place cubed Gorgonzola into pan with butter and garlic. Stir cheese gently until it melts.
- As cheese is melting, cook Pappardelle. It should only take about eight minutes.
- When Gorgonzola is melted, gradually whisk in light cream.
- Add peas and pepper, and gently mix.
- Drain pasta well and transfer to pan containing the sauce.
- Add parsley and Parmesan cheese. Toss well until Pappardelle is completely coated and serve immediately. Note: this is not a dish that you can prepare and set it aside until hubby gets home. If you do, you'll be serving pasta and mortar as it tends to stiffen up significantly the longer it sits. It really does need to be served immediately.