Description

This rich, creamy pasta makes a great side or even a main dish. It's easy to make and is so amazingly delicious. It would be a fantastic dish to make for when company comes or to bring to a pot luck dinner.

Ingredients

• 16 oz. pkg. fusilli pasta, cooked
• 1 t. unsalted butter
• 1/4 c. panko bread crumbs
• 1 T.chopped Italian parsley
• salt and pepper, to taste
• 2 c. (1 pt.) heavy cream
• 1/2 lb. (12 slices) white American cheese
• 1/4 lb. New York White Cheddar Aged 16-18 months, shredded
• 1/2 of a 5 oz. container BelGioioso freshly shredded Asiago cheese
• 2 1/2 T. La Rustichella brand Black Truffle Pate

Steps

1. Fusilli pasta:
2. Bring 4 quarts water to a rapid boil, salting water if desired. Add pasta to boiling water. Reduce heat to a gentle boil. Cook 8 minutes (for al dente) to 11 minutes or until desired tenderness, stirring occasionally. Drain carefully.
3. Melt butter in pan on medium-low; add bread crumbs; cook, stirring, until bread crumbs are golden brown and toasted, about 2 minutes. Add parsley; season with salt and pepper; stir to combine. Set aside.