Peas and Bow Ties in Cheese Sauce INGREDIENTS 1 1/3 cups half and half 8 ounces dried bow tie pasta 1 cup frozen green baby peas, thawed 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/4 cup grated Swiss cheese 1/4 to 1/2 cup grated Parmesan cheese Salt and pepper Pinch of nutmeg (optional) Step 1 In a small saucepan, bring the half and half to a simmer. Step 2 Turn off the heat but leave the saucepan on the burner. Meanwhile, cook the bow ties according to the package directions. Step 3 Drain them well and stir in the peas. Keep the pasta and peas warm while you make the sauce. Step 4 Melt the butter in a medium-size saucepan over medium heat. When it begins to bubble, lower the heat and whisk in the flour. Step 5 Whisking constantly, cook the butter and flour together for 3 to 5 minutes or until they have thickened. Step 6 Add the heated half and half and continue whisking until the mixture is smooth and reaches a full boil, about 5 minutes. Take the saucepan off the heat. Step 7 Sprinkle in the Swiss cheese. Pour the sauce over the bow ties and peas, toss with the Parmesan, and season to taste (add the nutmeg if you want). Serves 4.