Three-Color Pasta Combination

½ pound each gnocchi, tortellini and fettucine, cooked al dente

Pesto Sauce, prepared
Alfredo Sauce - butter, heavy cream, egg yolk (1 egg yolk for each cup of cream), salt and pepper, parmesan cheese
Fresh Tomato Sauce – olive oil, garlic chopped onion, chopped prosciutto, chopped fresh tomatoes, prepared tomato sauce, salt and pepper, parmesan cheese

For the technique and approximate amounts, please watch the video