Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Gorgonzola cheese; room
-temperature
3 tb Unsalted butter; softened
5 oz Mozzarella; cut into 1/2-in
-cubes
5 oz Italian fontina cheese; cut
-into 1/2-in cubes
1 tb Olive oil
1/4 ts Freshly ground pepper
1 pk Frozen baby peas (10 oz) or
2 c Fresh peas
3/4 lb Rotelle pasta

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

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