Bring a large saucepan of lightly salted water to a boil over medium-high heat. Add the pasta, and cook until al dente, 8 to 10 minutes. Drain, cover pot and set aside.
Stir the cream cheese, Gorgonzola or Blue Vein cheese and cream together in a bowl until smooth. Set aside.
Bring another large pot of lightly salted water to a boil over medium-high heat. Add the peas, and cook for only 1 to 2 minutes. Drain. Toss with optional butter. Stir cream cheese mixture and peas together, tossing to coat evenly. Serve immediately over cooked pasta.