Peas and pasta with cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Gorgonzola or blue cheese; mashed |
| 2 | teaspoons | Unsalted butter; softened |
| ¼ | cup | Shredded mozzarella cheese |
| ¼ | cup | Swiss cheese |
| 1 | tablespoon | Virgin olive oil |
| 2 | tablespoons | Sun dried tomatoes; (optional), chopped, soaked if not oil-packed |
| 2 | cups | Canned peas; drained |
| ¾ | pounds | Small shell pasta |
| 1 | tablespoon | Parsley; chopped |
Directions
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@...> on Feb 22, 1998