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Cook the pasta according to directions. Melt the butter in a large saucepan over medium heat. Add 2/3 cup of the soy milk and the cheese, stirring occasionally until melted and smooth. Pour the cooked and drained pasta, along with the peas, into the saucepan. Whisk the egg yolks with the reserved soy milk. Add to the saucepan. Makes 4 decadent servings.
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