Triple Cheese Pasta With Green Peas

Ingredients

60 gr gorgonzola cheese
8 gr butter
65 gr mozzarella
75 gr italian fontina cheese
5 ml olive oil
1 gr pepper
400 gr peas
150 gr rotelle pasta

Instructions

In a small bowl, mash the Gorgonzola and butter. In a medium bowl, combine the mozzarella, Fontina, olive oil, and pepper. Using a steamer rack, steam the peas over moderate heat until tender, until 5-7 minutes. Alternatively the peas can be cooked in the microwave about 3-4 minutes or until done. In a large pot of boiling salted water, cook rotelle until tender but still firm to the bite 5-7 minutes, drain well. Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl and let melt. Add the pasta and peas to the bowl. Toss to coat well. Sprinkle with the chives, add the mozzarella and Fontina mixture and toss again. Season with salt and additional pepper to taste. SOURCE: The Best of Food and Wine, 1993 Collection Cookbook. Recipe contributed by Lee Bailey Shared and MM by Judi M. Phelps The San Jose Kid