Fettuccini Verde with 3-Cheese Sauce

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Ingredients:

1 lb. fettuccini verde, cooked al dente

2 cups light cream

2 oz. Parmesan cheese, grated

2 oz. Fontina cheese, grated

4 oz. Gorgonzola cheese, grated

2 Tbs. butter

salt and white pepper to taste

Preparation:

Make fettuccini verde with extruder-type machine or use purchased fresh pasta.

Heat cream in a heavy saucepan. Add Parmesan to cream and stir until blended. Add Fontina and Gorgonzola to cream. Stir until well blended. Season with salt and pepper and add butter.

Serving Suggestion:

Serve hot over fettuccini.

History:

Recipe is from the Perfect Pan School of Cooking.