4 oz Gorgonzola cheese, room temperature
3 tbsp Unsalted butter, softened
5 oz Mozzarella, cut into 1/2-in cubes
5 oz Italian fontina cheese, cut into 1/2-in cubes
1 tbsp Olive oil
1/4 tsp Freshly ground pepper
1 package Frozen baby peas (10 oz) or
2 cup Fresh peas
3/4 lb Rotelle pasta
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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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