Daily Recipe 03/01/04 : Cheese Pasta with Green Peas
New York City

Cheese Pasta with Green Peas recipe is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection. 
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/01/04 : Cheese Pasta with Green Peas
"Cheese Pasta with Green Peas"
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4 ounces Gorgonzola, at room temperature
3 tablespoons unsalted butter, softened
5 ounces mozzarella, cut into 1/2 inch cubes
5 ounces Italian Fontina, cut into 1/2 inch cubes
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper
2 cups fresh peas or 1 package (10 ounces) frozen baby peas
3/4 pound Rotelle pasta
3 tablespoons minced fresh chives

In a small bowl, mash the Gorgonzola and butter.  In a medium bowl, combine the mozzarella, Fontina, olive oil and pepper.  Using a steamer rack, steam the peas over moderate heat until tender, 5 to 7 minutes.  In a large pot of boiling salted water, cook the Rotelle until tender but still firm to the bite, 5 to 7 minutes; drain well.  Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl and let melt.  Add the pasta and peas to the bowl. Toss to coat well. Sprinkle with the chives, add the mozzarella and Fontina mixture and toss.  Season with salt and pepper to taste.  Serves 6 to 8.
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