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Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 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
Method
- Heat large saucepot of salted water to boiling over high heat; add fusilli and cook as label directs.
- Meanwhile, in 1-quart saucepan, heat half-and-half, 1/4 teaspoon salt, and 1/3 cup water to simmering over medium heat.
- Stir in 3/4 cup crumbled blue cheese; heat through.
- Place peas in colander; drain fusilli over peas.
- In large serving bowl, toss pasta mixture with blue-cheese sauce and walnuts.
- Sprinkle with remaining 1/4 cup crumbled blue cheese and parsley sprigs if you like.
