12 to 16 ounces (350 - 450 g) dried rigatoni,
    penne, rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 tablespoons (30 ml) freshly grated Parmesan cheese
2 tablespoons (30 ml) butter (optional)
Freshly ground black pepper

Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses. Serve immediately.

Yield: 4 to 6 servings