FOR VEGETABLES AND SAUCE:

1 c. fresh shelled peas (about 1 lb. unshelled)
1/2 c. (1 stick) unsalted butter
4 med. shallots, finely chopped
2 med. zucchini, thinly sliced
2 med. carrots, peeled & thinly sliced
1/2 sm. cauliflower, broken into sm. florets
1/2 lb. mushrooms, thinly sliced
1/4 red bell pepper, seeded & cut into sm. dice
1/2 c. chicken stock
1 c. whipping cream or half & half
2 tbsp. finely chopped basil or 1 tbsp. dried leaf
1/4 lb. imported Gorgonzola cheese, cut into sm. spices (blue cheese)
1/2 tsp. salt
1/4 tsp. finely ground white pepper
1 tbsp. oil
1 tsp. salt
1 lb. fresh pasta, cut into fettuccine or linguine

FOR GARNISH:

2 tbsp. chopped parsley
1/2 c. fresh grated Parmesan cheese

1. For vegetables and sauce: Cook peas in a medium saucepan of boiling water over high heat for 5 minutes or until just tender. Pour cold water over peas to stop cooking process. Drain thoroughly.

2. Heat butter in large skillet over medium heat. Add shallots and saute, stirring occasionally, until softened. Add zucchini, carrots, cauliflower, mushrooms and red pepper and stir fry about 3 minutes. They should be cooked but still crisp. Remove 1/4 cup vegetables for garnish.

3. Add chicken stock, cream and basil to skillet. Simmer about 3 minutes. Stir in gorgonzola and let melt in sauce.

4. Add peas and cook 1 more minute. Add salt and pepper. Taste for seasoning.

5. Add oil and salt to large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well.

6. Pour vegetable - sauce mixture over pasta and toss. Top with reserved garnish and chopped parsley. Pass Parmesan cheese separately.

Advance preparation: May be prepared through step 3 up to 2 hours ahead. Cover and keep at room temperature. Serves 4 as main course or 6 as appetizer.