Three Cheese Pasta

• 27 oz fresh spinach and ricotta stuffed pasta
• 2 None large egg yolks
• 3/4 cup heavy cream
• 6 oz mini mozzarella cheese balls
• 2 oz Gorgonzola cheese, crumbled
• 1.5 oz Parmesan cheese, grated
• 2 None spring onions, thinly sliced
• 1 tbsp pine nuts, toasted
• 3.5 oz mixed salad greens

1. Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Return to pan.
2. Mix egg yolks, cream, mozzarella, Gorgonzola, 1/2 the Parmesan and reserved cooking liquid in a bowl until combined. Add to pasta along with white parts of spring onions. Cook, stirring, over low heat, for 2 mins. Season. Sprinkle with remaining Parmesan, green parts of spring onions and pine nuts. Serve with mixed salad greens.

fresh spinach, egg yolks, heavy cream, mozzarella cheese, gorgonzola cheese, parmesan cheese, spring onions, nuts, mixed salad greens

Taken from recipes-plus.com/api/v2.0/recipes/37017 (may not work)