Three Cheese Linguine
Preparation time: 20 min
Cooking time: 20 min
Servings: 4
Cooking time: 20 min
Servings: 4
- 125 ml (1/2 cup) chicken broth
- 180 ml (3/4 cup) 35% cooking cream
- 180 ml (3/4 cup) ricotta cheese
- 125 ml (1/2 cup) grated Parmigiano-Reggiano cheese
- 100 g Gorgonzola cheese, rind removed, cut into pieces
- 5 ml (1 teaspoon) freshly ground pepper
- 30 ml (2 tablespoons) fresh parsley, chopped
- 300 g linguine
- Italian parsley, chopped
Preparation
1.
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.
2.
Drain and add to the sauce. Stir to blend. Sprinkle with the parsley.
