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Conchiglie with
Gorgonzola Veg
MC
HT Italian
20mins
Serves
4 Hot Vegetarian
Vegetables Pasta
Main course Italy Europe
Ingredients:
350g/12oz
Conchiglie (shells)
225g/8oz
Frozen Peas
175g/6oz
Asparagus Tips
225g/8oz
Gorgonzola Cheese
180ml/6fl.oz.
Double Cream
Salt
and Black Pepper
Instructions
1.
Bring a large pan of salted water to the boil add the pasta and cook for 5
minutes. Add the peas and asparagus and cook
for a further 5 minutes until just tender.
2.
Meanwhile, in a bowl, crumble Gorgonzola cheese with the double cream,
season with salt and freshly ground black
pepper and mix well.
3.
Drain the pasta and vegetables well, return to the rinsed out pan add the
cheese mixture and stir until the cheese has
melted and the pasta is well coated with
the sauce. Serve immediately.
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