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Triple Cheese Pasta With Green Peas

This Triple Cheese Pasta With Green Peas recipe uses Gorgonzola Cheese Room, Italian Fontina Cheese Cut, and Freshly Ground Pepper. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 oz
• 5 oz
• 1/4 tsp

Method (preview)

1. 1

   In a small bowl, mash the Gorgonzola and butter. In a medium bowl, combine the mozzarella, Fontina, olive oil, and pepper.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the pasta and peas to the bowl.

6. 6

   Toss to coat well.

7. 7

   Sprinkle with the chives, add the mozzarella and Fontina mixture and toss again. Season with salt and additional pepper to taste.