Pasta with Gorgonzola, Asparagus and Pea Shoots

I like Gorgonzola because it is so smooth and buttery; it is easily melted to make this sauce.

Course pasta

Cuisine American

Keyword asparagus, gorgonzola, orecchiette, pea shoots, peas, spring

Prep Time 10

Cook Time 20

Servings

Calories 758kcal

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Reserve ½ cup of the pasta water then drain the pasta and set aside.
Return the pot to medium heat, add the olive oil and heat through. Add the olive oil and heat through.
Add 2 tablespoons of the butter and add the shallots, garlic, asparagus and peas sauté, stirring occasionally, until vibrant green and tender, about 5 minutes. Add the pea greens and sauté until just wilted. Remove to a medium bowl and return the pot heat.
Reduce the heat to low then stir in the cream and sprinkle in the Parmesan cheese and the crumbled Gorgonzola, stirring constantly, until it has completely melted and the sauce is creamy. Season with salt and pepper. Fold the cooked vegetables and pasta into the creamy sauce until combined.
In a small sauté pan over medium heat, add the remaining butter and allow it to melt. Add the breadcrumbs and stir to coat in the butter. Let cook, stirring constantly, until the breadcrumbs are golden brown.
To serve, ladle the pasta into warmed pasta bowls and top with the breadcrumbs.