Spaghetti with Vegetable sand Gorgonzola Cheese Servings: Makes 4 to 6 1 pound dried spaghetti noodles, cooked until firm 4 cloves of garlic minced Â¾ cup onions diced 1 cup carrot small diced and blanched Â¾ cup olive oil 3 large tomatoes peeled, seeded and diced 2 cups fresh or frozen blanched peas 1 cup Gorgonzola crumbled (Italian blue cheese) Salt and pepper to taste 4 teaspoons finely cut basil For a little extra flavor, can cook the pasta in chicken stock. Cook pasta and drain pasta (do not rinse). Toss with a small amount of olive oil and reserve, in addition, reserve cooking liquid for future use. Sweat garlic, onions and carrots in the olive oil over low heat, frequently turning, until tender. Add tomatoes and peas and the rest of the olive oil and simmer for about 5 to 7 minutes or until tomato just starts to cook. Toss with hot pasta and add blue cheese and about 1 cup of the reserved cooking liquid from the pasta. Season with salt and pepper and enjoy.