Three-Cheese Sauce with Bow Ties

1 lb. bow tie pasta

1½ c. heavy cream

¼ lb. gorgonzola cheese, crumbled

¼ lb. Fontina cheese shredded

½ c. + ¼ c. grated Asiago cheese

Salt and freshly ground pepper

1 jar (7 oz.) roasted red peppers, drained and cut into strips

¾ c. coarsely chopped walnuts, toasted

Directions:

Cook past following package directions.

Drain.

While pasta is cooking, bring cream to a simmer in medium-sized heavy-bottomed saucepan.

Add gorgonzola, fontina and ½ cup Asiago cheese.

Stir until smooth.

Stir in salt, pepper and red pepper strips.

Remove from heat.

Toss pasta with cheese sauce and ½ cup walnuts/

Sprinkle remaining nuts and ¼ pup Asiago cheese over top.

Serve immediately.

Yield: 6 servings