Ingredients
1
pound spinach fettuccine
1
1/2 cups whipping cream
3/4
cup crumbled Gorgonzola cheese
2/3
cup grated provolone cheese
1/2
cup crumbled soft fresh goat cheese (such as Montrachet)
1/4
cup (1/2 stick) butter
1/2
tsp dried crushed red pepper
3/4
cup freshly grated Parmesan cheese
1/4
cup pine nuts, toasted
Directions
1.
Cook pasta in pot of boiling salted water until just tender but still firm to bite.
2.
Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan. Whisk over medium heat until mixture simmers and is smooth.
3.
Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season with salt and pepper. Sprinkle with pine nuts and serve.
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