| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Gorgonzola or blue cheese; mashed |
| 2 |
ts |
Unsalted butter; softened |
| 1/4 |
c |
Shredded mozzarella cheese |
| 1/4 |
c |
Swiss cheese |
| 1 |
tb |
Virgin olive oil |
| 2 |
tb |
Sun dried tomatoes; (optional), chopped, soaked if not oil-packed |
| 2 |
c |
Canned peas; drained |
| 3/4 |
lb |
Small shell pasta |
| 1 |
tb |
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
A Message from our Provider:
“Jesus holds the secret of answered prayer”