| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Cheese |
6 |
Servings |
INGREDIENTS
| 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 |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you want to be a leader, you must serve.”