Fusilli with Blue Cheese and Toasted Walnuts

• salt
• 1 package fusilli or corkscrew pasta
• .67 c. half-and-half or light cream
• 3/4 c. crumbled blue cheese
• 1/4 c. crumbled blue cheese
• 1 package frozen peas
• 3/4 c. walnuts
• Fresh parsley sprigs for garnish

1. Heat large saucepot of salted water to boiling over high heat; add fusilli and cook as label directs.
2. Meanwhile, in 1-quart saucepan, heat half-and-half, 1/4 teaspoon salt, and 1/3 cup water to simmering over medium heat.
3. Stir in 3/4 cup crumbled blue cheese; heat through.
4. Place peas in colander; drain fusilli over peas.
5. In large serving bowl, toss pasta mixture with blue-cheese sauce and walnuts.
6. Sprinkle with remaining 1/4 cup crumbled blue cheese and parsley sprigs if you like.

salt, fusilli, light cream, blue cheese, blue cheese, frozen peas, walnuts, parsley

Taken from www.delish.com/recipefinder/fusilli-blue-cheese-toasted-walnuts-560 (may not work)