Servings: 6

INGREDIENTS:

• 4 oz Gorgonzola cheese, room temperature
• 3 Tbs Unsalted butter, softened
• 5 oz Mozzarella, cut into 1/2-inch cubes
• 5 oz Italian fontina cheese, cut into 1/2-inch cubes
• 1 Tbs Olive oil
• 1/4 tsp Freshly ground pepper
• 1 package Frozen baby peas (10 oz) or 2 cups Fresh peas
• 3/4 lb Rotelle pasta
• Chopped chives (for garnish)
• Salt (to taste)

INSTRUCTIONS:

1. In a small bowl, mash the Gorgonzola cheese and softened butter together until well combined.
2. In a medium bowl, combine the mozzarella, fontina cheese, olive oil, and freshly ground pepper.
3. Using a steamer rack, steam the peas over moderate heat until tender, about 5-7 minutes. Alternatively, you can cook the peas in the microwave for about 3-4 minutes until done.
4. In a large pot of boiling salted water, cook the rotelle pasta until tender but still firm to the bite, about 5-7 minutes. Drain the pasta well.
5. Place the Gorgonzola and butter mixture in a large warmed bowl and let it melt.
6. Add the cooked pasta and peas to the bowl with the melted Gorgonzola and butter. Toss everything together to coat the pasta and peas well with the cheese mixture.
7. Sprinkle chopped chives over the pasta and toss again.
8. Add the mozzarella and fontina cheese mixture to the bowl and gently toss to distribute the cheeses throughout the pasta.
9. Season the pasta with salt to taste and additional pepper if desired.
10. Serve the Gorgonzola Pasta with Peas and Mozzarella warm and enjoy!

Here are some variations of the Gorgonzola Pasta with Peas and Mozzarella recipe:

1. Gorgonzola and Walnut Pasta: Add toasted walnuts to the pasta along with the Gorgonzola and mozzarella. The nutty flavor of walnuts complements the creamy cheese and adds a nice crunch to the dish.
2. Gorgonzola and Bacon Pasta: Cook some crispy bacon separately and crumble it over the pasta before serving. The combination of smoky bacon and creamy Gorgonzola creates a delightful contrast of flavors.
3. Gorgonzola and Spinach Pasta: Instead of peas, use fresh or frozen spinach. Sauté the spinach with garlic and olive oil until wilted, then toss it with the pasta and cheese mixture.
4. Gorgonzola and Roasted Vegetable Pasta: Roast a variety of vegetables like zucchini, bell peppers, and cherry tomatoes in the oven until caramelized and tender. Toss the roasted vegetables with the pasta and cheese mixture for a hearty and colorful dish.
5. Gorgonzola and Grilled Chicken Pasta: Grill or sauté some seasoned chicken breast slices and add them to the pasta. The combination of creamy cheese, tender chicken, and sweet peas creates a balanced and satisfying meal.
6. Gorgonzola and Pesto Pasta: Mix in a few tablespoons of pesto sauce to the pasta for an extra burst of flavor. The basil and garlic in the pesto complement the richness of the Gorgonzola cheese.
7. Gorgonzola and Sun-Dried Tomato Pasta: Add chopped sun-dried tomatoes to the pasta for a sweet and tangy twist. The tomatoes pair well with the creamy Gorgonzola, creating a delightful flavor contrast.
8. Gorgonzola and Arugula Pasta: Toss some fresh arugula leaves with the cooked pasta and cheese mixture. The peppery arugula adds a nice bite and freshness to the dish.
9. Gorgonzola and Roasted Garlic Pasta: Roast whole garlic cloves until soft and fragrant. Mash the roasted garlic and mix it into the Gorgonzola cheese before tossing it with the pasta.
10. Gorgonzola and Lemon Pasta: Add a squeeze of fresh lemon juice and some lemon zest to the pasta for a bright and citrusy flavor that balances the richness of the cheese.