No-Cook Three-Cheese Sauce Pasta

• 2 tablespoons unsalted butter, at room temperature
• 14 cup mascarpone cheese, at room temperature
• 3 ounces provolone cheese, grated, at room temperature
• 2 ounces gorgonzola, crumbled, at room temperature
• 1 fresh lemon, zest of, grated
• 1 tablespoon lemon juice
• 14 teaspoon salt (to taste)
• 8 ounces pasta (medium shells, penne rigate or fusilli)
• black pepper, freshly ground is best

1. Combine butter, mascarpone cheese, provolone, Gorgonzola, lemon zest, lemon juice and salt in a pasta serving bowl.
2. Set aside to warm up (use a method described above).
3. Cook pasta in a large pot of boiling, salted water until al dente.
4. Drain pasta and immediately add to sauce in bowl and toss.
5. Serve at once and pass the peppermill.

unsalted butter, mascarpone cheese, provolone cheese, gorgonzola, fresh lemon, lemon juice, salt, pasta, black pepper

Taken from www.food.com/recipe/no-cook-three-cheese-sauce-pasta-212426 (may not work)