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“this is my Grandma Iris's speciality pasta that she pulled from Bon Apetite Magazine. It is my favorite pasta of all time and the best way i can describe it is like a really classey mac and cheese”
READY IN:
40mins
YIELD:
8 people
UNITS:
US

Ingredients Nutrition

Directions

  1. bring a large pot of water to a boil, pour in pasta.
  2. chop onion and garlic- bring to a very light tan in an oiled skilet on medium heat.
  3. briefly toast the herbs in the middle of skillet then pour in half and half.
  4. grade parmesan/asiago--add to skillet.
  5. Add the Mascarpone and Gorgonzola.
  6. Add in other seasonings and let all cheses melt together.
  7. Put spinache in pasta water and strain both--fold into sauce and enjoy.

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