Three Cheese Pasta - cooking recipe

Ingredients

27 oz fresh spinach and ricotta stuffed pasta
2 None large egg yolks
3/4 cup heavy cream
6 oz mini mozzarella cheese balls
2 oz Gorgonzola cheese, crumbled
1.5 oz Parmesan cheese, grated
2 None spring onions, thinly sliced
1 tbsp pine nuts, toasted
3.5 oz mixed salad greens

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid. Return to pan.
Mix egg yolks, cream, mozzarella, Gorgonzola, 1/2 the Parmesan and reserved cooking liquid in a bowl until combined. Add to pasta along with white parts of spring onions. Cook, stirring, over low heat, for 2 mins. Season. Sprinkle with remaining Parmesan, green parts of spring onions and pine nuts. Serve with mixed salad greens.