|
|
|
|
|
2
Tbs |
|
olive oil |
|
|
1
tsp |
|
garlic, slivered |
|
|
˝
cup |
|
chicken broth |
|
|
˝
cup |
|
heavy whipping cream |
|
|
2
Tbs |
|
goat
cheese |
|
|
2
Tbs |
|
gorgonzola cheese |
|
|
2
Tbs |
|
grated Provolone cheese |
|
|
2
Tbs |
|
grated Parmesan cheese |
|
|
2
oz |
|
egg
linguine, cooked |
|
|
2
oz |
|
spinach linguine, cooked |
|
|
|
|
kosher salt and black pepper to taste |
|
|
1
Tbs |
|
toasted pine nuts |
|
|
|
|
Freshly grated Parmesan cheese |
|
|
|
|
|
|
1 |
In a hot
sauté pan add olive oil and garlic. Simmer
briefly. Add broth and cream and reduce. When
reduced by approximately one-half, add cheeses
and cooked pasta and toss. Check seasonings and
adjust. |
|
2 |
Place on two
serving plates and top with pine nuts, freshly
grated Parmesan cheese and freshly ground
pepper. |
|
|
|
|
Servings: 2 |
|
|
|
Recipe Source |
|
In Good Taste Reno/Tahoe |
|