Fusilli With Bleu Cheese and Toasted Walnuts

• 1 lb fusilli
• 23 cup half-and-half cream or 23 cup light cream
• 13 cup water
• 34 cup crumbled blue cheese, plus additional
• 14 cup crumbled blue cheese (3 oz, 1 oz)
• 10 ounces frozen peas
• 34 cup walnuts, toasted and chopped
• fresh parsley sprig (to garnish)

1. Cook pasta according to package directions and set aside.
2. In a saucepan,.
3. heat half & half and 1/3 c water to simmering over medium heat.
4. Stir in 3/4.
5. c bleu cheese and heat through.
6. Place peas in colander; drain fusilli over peas.
7. In a large serving bowl, toss pasta mixture with bleu cheese sauce and.
8. walnuts.
9. Sprinkle with remaining bleu cheese and parsley sprigs.

fusilli, cream, water, blue cheese, blue cheese, frozen peas, walnuts, parsley

Taken from www.food.com/recipe/fusilli-with-bleu-cheese-and-toasted-walnuts-257601 (may not work)