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8 ounces penne pasta
4 ounces frozen green peas
4 ounces asparagus tips
4 ounces Gorgonzola cheese
1/3 cup heavy whipping cream
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.
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