Corkscrews with Cheese, Tomatoes, and Peas

• 12 oz. corkscrew or cavatappi pasta
• 1 package frozen peas
• 1 tbsp. margarine or butter
• 2 tbsp. all-purpose flour
• salt
• Pepper
• 2 c. reduced-fat (2%) milk
• 1 c. shredded extra-sharp Cheddar cheese
• 1/2 c. freshly grated Pecorino Romano cheese plus additional for serving
• 2 medium tomatoes
• 2 tbsp. snipped fresh chives

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs, adding frozen peas to saucepot 1 minute before pasta is done.
3. Meanwhile, in 4-quart saucepan, melt margarine on medium.
4. Whisk in flour and 1/4 teaspoon each salt and freshly ground black pepper; cook 1 minute, stirring constantly.
5. Gradually whisk in milk; heat to boiling on medium-high, stirring constantly.
6. Boil 1 minute.
7. Remove saucepan from heat; stir in Cheddar and 1/2 cup Romano until smooth.
8. Drain pasta and peas well; stir into saucepan with cheese mixture until coated.
9. Top with tomatoes and chives.
10. Serve with additional Romano.
11. Nutritional information is based on one serving.

cavatappi pasta, frozen peas, margarine, allpurpose flour, salt, pepper, milk, cheddar cheese, freshly grated pecorino romano cheese, tomatoes, chives

Taken from www.delish.com/recipefinder/corkscrews-cheese-tomatoes-peas (may not work)