Pasta Twists Gorgonzola

Makes 4 servings

• 8 ounces corkscrew pasta
• 1 red bell pepper medium or green pepper, cut in short thin strips
• 1 tablespoon butter or margarine
• 4 ounces gorgonzola cheese crumbled
• 1/2 cup milk
• 1/3 cup whipped cream
• 2 tablespoons butter or margarine
• 1/2 cup parmesan cheese grated
• Black pepper

Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary.

Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender; set aside.

In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.

Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese; toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.

Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.