Peas And Pasta With Cheese

God is glorified not only by His glory’s being seen, but by its being rejoiced in. When those that see it delight in it, God is more glorified than if they only see it. God made the world that He might communicate, and the creature receive, His glory…both [with] the mind and the heart. He that testifies his having an idea of God’s glory [doesn’t] glorify God so much as he that testifies also his approbation [i.e., his heartfelt commendation or praise] of it and his delight in it.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss		1	Servings

INGREDIENTS

2	oz	Gorgonzola or blue cheese
		mashed
2	t	Unsalted butter, softened
1/4	c	Shredded mozzarella cheese
1/4	c	Swiss cheese
1	T	Virgin olive oil
2	T	Sun dried tomatoes
		optional chopped
		soaked
		if not oil-packed
2	c	Canned peas, drained
3/4	lb	Small shell pasta
1	T	Parsley, chopped

INSTRUCTIONS

Prep: 10 min, Cook: 15 min.  Combine Gorgonzola cheese and butter in a
heavy saucepan over very low  heat, stirring until cheese and butter
are melted. Combine next 4  ingredients in a bowl and set aside. Place
peas in a saucepan and  bring just to a boil. Drain. Cook pasta in
boiling water 8 minutes or  until al dente. Drain thoroughly and
transfer to a serving bowl. Toss  with remaining ingredients and salt
and pepper to taste  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1087 Calories From Fat: 228 Total Fat: 25.9g Cholesterol: 71.8mg Sodium: 712.6mg Potassium: 972.9mg Carbohydrates: 160.8g Fiber: 16.8g Sugar: 16.8g Protein: 52.1g