INGREDIENTS

  • 1 lb fusilli
  • 2/3 cup half-and-half cream or light cream
  • 1/3 cup water
  • 3/4 cup crumbled blue cheese , plus additional
  • 1/4 cup crumbled blue cheese (3 oz, 1 oz)
  • 10 ounces frozen peas
  • 3/4 cup walnuts , toasted and chopped
  • fresh parsley sprigs (to garnish)

DIRECTIONS

  1. Cook pasta according to package directions and set aside.In a saucepan,.
  2. heat half & half and 1/3 c water to simmering over medium heat.Stir in 3/4.
  3. c bleu cheese and heat through.
  4. Place peas in colander; drain fusilli over peas.
  5. In a large serving bowl, toss pasta mixture with bleu cheese sauce and.
  6. walnuts.Sprinkle with remaining bleu cheese and parsley sprigs.