This Triple Cheese Pasta with Green Peas is a comforting weeknight dinner that balances rich, creamy textures with bright, fresh flavors. The combination of sharp Gorgonzola, mild Mozzarella, and nutty Fontina creates a luxurious sauce that coats every rotelle perfectly. Sweet green peas add a pop of color and a delightful crunch, cutting through the richness of the cheese. Its an easy vegetarian main that feels indulgent yet simple to prepare. Ideal for family suppers or a cozy meal on its own, this dish comes together quickly using pantry staples. The tangy kick from the Gorgonzola ensures it isn’t too heavy, making it a satisfying yet balanced choice for any evening.
Triple Cheese Pasta With Green Peas
Description
This Triple Cheese Pasta with Green Peas is a comforting weeknight dinner that balances rich, creamy textures with bright, fresh flavors. The combination of sharp Gorgonzola, mild Mozzarella, and nutty Fontina creates a luxurious sauce that coats every rotelle perfectly. Sweet green peas add a pop of color and a delightful crunch, cutting through the richness of the cheese. Its an easy vegetarian main that feels indulgent yet simple to prepare. Ideal for family suppers or a cozy meal on its own, this dish comes together quickly using pantry staples. The tangy kick from the Gorgonzola ensures it isn't too heavy, making it a satisfying yet balanced choice for any evening.Ingredients
Directions
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In a small bowl, mash the Gorgonzola cheese and softened butter together until smooth.
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In a separate medium bowl, combine the cubed Mozzarella, cubed Fontina, olive oil, and freshly ground pepper. Toss to coat.
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Steam the peas over moderate heat until tender, about 5-7 minutes. Alternatively, microwave them for 3-4 minutes until heated through.
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Bring a large pot of salted water to a boil. Add the rotelle pasta and cook until tender but still firm to the bite (al dente), about 5-7 minutes.
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Drain the pasta well.
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While the pasta cooks, place the Gorgonzola-butter mixture in a large serving bowl. Allow it to sit in the warm bowl so the butter melts and the cheese softens.
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Add the hot drained pasta and steamed peas to the bowl with the Gorgonzola mixture.
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Toss vigorously to coat the pasta and peas evenly with the creamy cheese sauce.
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Sprinkle the chopped chives over the top, then add the Mozzarella and Fontina mixture. Toss again gently to distribute the cheeses.
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Season with additional salt and pepper to taste. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 22.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.0mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 1.0g4%
- Sugars 2.0g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The chives mentioned in the original directions were missing from the ingredient list but are essential for garnish; 1/4 cup chopped fresh chives is recommended.
For best results, ensure the pasta is hot when tossed with the Gorgonzola-butter mixture so the sauce remains creamy and doesn't seize up.
If you prefer a milder flavor, reduce the amount of Gorgonzola or mix it with a bit more butter.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore creaminess.
