Straw and Hay Penne

1/2 lb dry penne
1/2 lb dry spinach penne
1 pkg frozen peas, thawed
1 1/2 cups heavy cream
6 oz Gorgonzola cheese, crumbled
1/2 cup grated Romano
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp cayenne pepper

1. Cook pasta according to directions, about 13 minutes. Add peas during last 2 minutes.

2. In saucepan, heat cream over medium-high heat. When cream simmers, stir in cheese, salt, nutmeg, and cayenne. Heat until cheese is melted and sauce is smooth.

3. Drain pasta. Return to pot and toss with sauce. Serve immediately with more grated Romano, if desired.