Pasta with Mascarpone Cheese and Homemade Pesto

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Pasta with Mascarpone Cheese and Homemade Pesto

Pasta with Mascarpone Cheese and Homemade Pesto
1 (2.25- oz.) bag pine nuts, toasted
1 (2- oz.) container fresh basil, stems removed
1/2 cup grated Parmigiano-Reggiano cheese (in our Deli)
3 tbsp. extra virgin olive oil
1 clove garlic
1 (16- oz.) package Nob Hill Trading Co. Pasta (any variety)
1 (8- oz.) container mascarpone cheese (in our Deli)
Salt and freshly ground pepper to taste

Prep: 15 minutes, Cook: 10 to 12 minutes, Serves: 6

1. Blend pine nuts, basil, cheese, oil and garlic in a food processor or blender until very finely chopped; set aside.

2. Cook pasta in boiling salted water according to package directions; reserve 1/2 cup of the cooking water, then drain well.

3. In a large bowl, combine hot pasta, mascarpone cheese and reserved cooking water; toss well to combine. Season with salt and pepper to taste. Serve pasta immediately in bowls accompanied with a dollop of pesto.

Wine Suggestion
Prosecco - This Italian bubbly is soft enough to pair with the creamy mascarpone, but also partner well with the tangy pesto.
Nutritional Information:
630 calories, 18 g protein, 35 g total fat (5 g sat., 0 g trans), 58 g carbohydrate, 4 g fiber, 3 g sugar, 60 mg cholesterol, 150 mg sodium, 14.7 points


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