Three Cheese Linguine
Three Cheese Linguine
Ingredients
- 1/2 cup (125 ml) chicken broth
- 3/4 cup (180 ml) 35% cooking cream
- 3/4 cup (180 ml) ricotta cheese
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 100 g Gorgonzola cheese, rind removed, cut into pieces
- 1 teaspoon (5 ml) freshly ground pepper
- 2 tablespoons (30 ml) fresh parsley, chopped
- 300 g linguine
- Italian parsley, chopped
Instructions
- In a saucepan, bring the broth and cream to a boil. Reduce by half. Reduce the heat. Add the cheese and pepper. Stir until melted. Adjust the seasoning. In a large pot, cook the pasta in salted boiling water until al dente.
- Drain and add to the sauce. Stir to blend. Sprinkle with the parsley.
Three Cheese Linguine