Peas and Pasta with Cheese- Vegetarian Left Over Layering

what to do with those leftover peas... Peas and Pasta with Cheese 2 oz Gorgonzola cheese, or blue cheese, mashed 2 tsp unsalted butter, softened 1/4 cup shredded mozzarella cheese 1/4 cup Swiss cheese 1 tbs virgin olive oil 2 tbs sun dried tomatoes, chopped, soaked if not oil-packed

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    Fire Peas and Pasta with Cheese

    what to do with those leftover peas...
    Peas and Pasta with Cheese
    2 oz Gorgonzola cheese, or blue cheese, mashed
    2 tsp unsalted butter, softened
    1/4 cup shredded mozzarella cheese
    1/4 cup Swiss cheese
    1 tbs virgin olive oil
    2 tbs sun dried tomatoes, chopped, soaked if not oil-packed (optional)
    1-2 cups sweet peas

    3/4 lb small shell pasta
    1 tbsp parsley, chopped
    Combine Gorgonzola cheese and butter in a heavy saucepan over very low heat, stirring until cheese and butter are melted. Combine next 4 ingredients in a bowl and set aside. Place peas in a saucepan and bring just to a boil. Drain. Cook pasta in boiling water 8 minutes or until al dente. Drain thoroughly and transfer to a serving bowl. Toss with remaining ingredients and salt and pepper to taste. 4 servings = about 420 calories.

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