Ingredients

Preparation 10 minutes, cooking time 15 minutes

Salt
16-ounce package fusilli or corkscrew pasta
2/3 cup half-and-half or light cream
1/2 cup water
3/4 cup crumbled blue cheese (3 ounces) plus additional 1/4 cup (1 ounce) for garnish
10-ounce package frozen peas, thawed
3/4 cup walnuts, toasted (see note) and chopped
Fresh parsley sprigs for garnish (optional)

Directions

Heat large saucepot of salted water to boiling over high heat; add fusilli and cook as label directs.

Meanwhile, in 1-quart saucepan, heat half-and-half, 1/4 teaspoon salt, and water to simmering over medium heat. Stir in 3/4 cup crumbled blue cheese; heat through.

Place peas in a colander; drain the fusilli over peas.

In large serving bowl, toss pasta mixture with blue-cheese sauce and walnuts. Sprinkle with remaining 1/4 cup crumbled blue cheese and parsley sprigs, if you like.

Makes 4 main-dish servings.

Note: To toast walnuts, spread them in a single layer on a baking sheet, then bake in a 350 F oven, stirring occasionally, for about 10 minutes, or until fragrant.

Nutrition information per serving: about 765 cal., 28 g pro., 101 g carbo., 28 total fat (9 g saturated), 34 mg chol., 730 mg sodium.