PENNE WITH GORGONZOLA SAUCE

1	(13.25-ounce) package penne rigate whole-wheat blend pasta
1 	(10-ounce) package frozen peas, thawed
1 	red bell pepper, cut into thin slices 
1¼	cups fat-free half-and-half
4 	ounces crumbled gorgonzola cheese
½	cup freshly grated parmesan or Romano cheese
¼	teaspoon salt
¼	teaspoon nutmeg
¼	teaspoon cayenne pepper 
¼	cup toasted chopped walnuts

Cook pasta according to directions; add peas and bell pepper the last 2 minutes of cooking time. Meanwhile, in a medium saucepan, heat half-and-half over medium heat. When it starts to simmer, stir in gorgonzola, parmesan, salt, nutmeg and cayenne. Heat through, stirring until all cheese is melted and sauce is smooth. Drain pasta and vegetables; return to pot. Pour sauce over pasta and toss to coat. Sprinkle with walnuts. Serve immediately.

SERVES: 4								SOURCE: WSJ, 1/29/2010