Yup. Cheese and peas. Delicious over penne pasta. And yes, healthy.

It was the last of the cheese from Elizabeth's wedding. There was a hunk of cheddar and some assorted soft cheeses and some leftover blue cheese.

  • I started with a small saucepan, melting butter and throwing in some crushed garlic.
  • After about a minute in the bubbling butter, add some white wine.
  • Bring back to a low simmer and then remove from the heat.
  • Stir constantly for a few minutes as you add heavy cream.
  • Then back on low heat and continue stirring as you add some flour. I use imported Italian double-zero flour.

Then it's time to add the cheese bits.

  • Cut them small so they melt quickly. It's a lot of work to continue stirring but you have to make sure you don't "break" the sauce.
  • Then turn off the heat and cook your pasta. I went with barilla protein penne.

I should mention that before I started the process, I took some frozen peas and let them defrost on the side in a small bowl.

  • Once the pasta is cooked (al dente!), pour the cheese sauce over the pasta in a pasta bowl and add the peas.
  • Then throw a few peas on top with grated parmesan cheese and serve.

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Spadea's Cheese Sauce and Peas
Spadea's Cheese Sauce and Peas


You can find more of my homemade recipes below.

Spadea's Sunday Gravy

Spadea's Clam Sauce

The post above reflects the thoughts and observations of New Jersey 101.5 talk show host Bill Spadea. Any opinions expressed are Bill's own.

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