Triple Cheese Pasta with Green Peas
Yield
6 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
gorgonzola cheese
|
*
|
| 3 | tablespoons |
butter
softened |
|
| 5 | ounces |
mozarella cheese, fat-free
sliced |
* |
| 5 | ounces |
fontina cheese
cubed |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | package |
green peas
|
|
| 2 | cups |
green peas
fresh |
|
| ¾ | pound |
pasta, rotelle (wagon wheel)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
gorgonzola cheese
|
*
|
| 45 | ml |
butter
softened |
|
| 144.5 | ml/g |
mozarella cheese, fat-free
sliced |
* |
| 144.5 | ml/g |
fontina cheese
cubed |
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | package |
green peas
|
|
| 473 | ml |
green peas
fresh |
|
| 340.2 | g |
pasta, rotelle (wagon wheel)
|
*
|
Directions
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 to 7 minutes.
Alternatively the peas can be cooked in the microwave about 3 to 4 minutes or until done.
In a large pot of boiling salted water, cook rotelle until tender but still firm to the bite 5 to 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.
