Triple Cheese Pasta with Green Peas

• 4 ounces gorgonzola cheese
• 3 tablespoons butter softened
• 5 ounces mozarella cheese, fat-free sliced
• 5 ounces fontina cheese cubed
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper freshly ground
• 1 package green peas
• 2 cups green peas fresh
• 3/4 pound pasta, rotelle (wagon wheel)

1. In a small bowl, mash the Gorgonzola and butter.
2. In a medium bowl, combine the mozzarella, Fontina, olive oil, and pepper.
3. Using a steamer rack, steam the peas over moderate heat until tender, until 5 to 7 minutes.
4. Alternatively the peas can be cooked in the microwave about 3 to 4 minutes or until done.
5. In a large pot of boiling salted water, cook rotelle until tender but still firm to the bite 5 to 7 minutes, drain well.
6. Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl and let melt.
7. Add the pasta and peas to the bowl.
8. Toss to coat well.
9. Sprinkle with the chives, add the mozzarella and Fontina mixture and toss again.
10. Season with salt and additional pepper to taste.

gorgonzola cheese, butter, mozarella cheese, fontina cheese, olive oil, black pepper, green peas, green peas, pasta

Taken from recipeland.com/recipe/v/triple-cheese-pasta-green-peas-41725 (may not work)