Categories: Pasta, Cheese 
      Yield: 6 servings 
  
      4 oz Gorgonzola cheese; room 
           -temperature 
      3 T  Unsalted butter; softened 
      5 oz Mozzarella; cut into 1/2-in 
           -cubes 
      5 oz Italian fontina cheese; cut 
           -into 1/2-in cubes 
      1 T  Olive oil 
    1/4 ts Freshly ground pepper 
      1 pk Frozen baby peas (10 oz) or 
      2 c  Fresh peas 
    3/4 lb Rotelle pasta 
  
    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, 
  until 5-7 minutes.  Alternatively the peas can be cooked in the microwave 
  about 3-4 minutes or until done. 
    In a large pot of boiling salted water, cook rotelle until tender but 
  still firm to the bite 5-7 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 
  again.  Season with salt and additional pepper to taste. 
    SOURCE:  The Best of Food and Wine, 1993 Collection Cookbook. Recipe 
  contributed by Lee Bailey 
   
    Shared and MM by Judi M. Phelps - The San Jose Kid