four-cheese-pasta
I’ve been making this pasta since I was a teenager, it was one of the first recipes I ever tried. Over time, I’ve tweaked it, swapping cheeses and adding toasted walnuts for some crunch, plus a bit of parsley to freshen it up. It’s simple, rich, and still one of my favorites.
Ingredients
0.25 cup walnuts, toasted and roughly chopped
Salt, to taste (if needed)
0.75 cup heavy cream (see notes for milk substitution)
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