Corkscrews with Cheese, Tomatoes, and Peas – a delicious recipe with cavatappi pasta, frozen peas, margarine, all-purpose flour, salt, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Heat large covered saucepot of salted water to boiling on high.
2
Add pasta and cook as label directs, adding frozen peas to saucepot 1 minute before pasta is done.
3
Meanwhile, in 4-quart saucepan, melt margarine on medium.
4
Whisk in flour and 1/4 teaspoon each salt and freshly ground black pepper; cook 1 minute, stirring constantly.
5
Gradually whisk in milk; heat to boiling on medium-high, stirring constantly.
6
Boil 1 minute.
7
Remove saucepan from heat; stir in Cheddar and 1/2 cup Romano until smooth.
8
Drain pasta and peas well; stir into saucepan with cheese mixture until coated.
9
Top with tomatoes and chives.
10
Serve with additional Romano.
11
Nutritional information is based on one serving.
851
kcal
Calories
38
g
Fat
84
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 12 oz. corkscrew or cavatappi pasta, 1 package frozen peas, 1 tbsp. margarine or butter, 2 tbsp. all-purpose flour, and more.
Yes, Corkscrews with Cheese, Tomatoes, and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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