Triple Cheese Pasta with Green Peas

1. 1

   In a small bowl, mash the Gorgonzola and butter.

2. 2

   In a medium bowl, combine the mozzarella, Fontina, olive oil, and pepper.

3. 3

   Using a steamer rack, steam the peas over moderate heat until tender, until 5 to 7 minutes.

4. 4

   Alternatively the peas can be cooked in the microwave about 3 to 4 minutes or until done.

5. 5

   In a large pot of boiling salted water, cook rotelle until tender but still firm to the bite 5 to 7 minutes, drain well.

6. 6

   Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl and let melt.

7. 7

   Add the pasta and peas to the bowl.

8. 8

   Toss to coat well.

9. 9

   Sprinkle with the chives, add the mozzarella and Fontina mixture and toss again.

10. 10

    Season with salt and additional pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.