Pasta Milan

8 oz, Penne pasta
4 oz. Gorgonzola Cheese
4 oz. frozen peas
1/3 C heavy cream
4 oz fresh asparagus tips
salt and pepper to taste

In a pot of lightly salted, rapid boiling water add pasta and peas,  Cook 5 minutes or until pasta is al dente.

Steam fresh asparagus to tender.  Do not overcook.

Crumble cheese and mix with cream.  Add salt and pepper as desired.

Drain pasta and peas, add sauce and stir until cheese is melted.

To plate lay a single layer of asparagus on the plate, top with pasta mixture

Serves 2