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Conchiglie with Gorgonzola    Veg  MC   HT     Italian    20mins

Serves 4      Hot   Vegetarian  Vegetables  Pasta   Main course  Italy  Europe



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




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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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