Linguini with Three Cheese Artichoke Sauce

• 1 cup heavy cream
• 1/3 cup butter
• 3 tbsp lemon juice
• 1 tbsp roasted garlic paste
• 1 6 oz jar marinated and quartered artichoke hearts, drained
• 1/3 cup grated mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated Romano cheese
• 2 tbsp finely chopped walnuts
• 1 tbsp minced fresh parsley
• 1 tsp ground black pepper, optional
• Cooked linguini or fettuccini pasta

Add cream, butter, lemon juice and roasted garlic paste to a medium saucepan over medium low heat. Let butter melt, mixing frequently. Add artichoke, mozzarella, Parmesan, Romano, walnuts, parsley and black pepper to saucepan. Simmer 2 minutes, mixing frequently, or until sauce is warm and thick. Remove sauce from heat and serve over cooked linguini. Garnish with crumbled bacon, grated cheese or fresh parsley.

I find regular Alfredo sauce a little plain, so I like to add rich flavors to help give the creamy pasta topping some body. This recipe is one of my family's favorites, especially when I crumble crispy bacon on top as a garnish. The list of ingredients looks a little long, but everything is so easy to prepare and cook that it's still a quick dish.