MASCARPONE PESTO PASTA
Quick and easy mascarpone pesto pasta is the tastiest creamy pasta dish you'll ever make in under 15 minutes. It's the best weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 15m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook spaghetti according to package instructions or until al dente, about 8-10 minutes. Do not overcook the pasta. Turn off the heat and reserve 1 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
- Transfer pasta into a large mixing bowl and add pesto, mascarpone cheese, lemon juice and 1/2 cup reserved pasta water (add up to 1/2 cup more if desired). Stir in cherry tomatoes, and season with salt and pepper. Toss well to coat.
- Top with fresh basil, Parmesan cheese, some dollops of pesto, and a drizzle of olive oil. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 614 calories, Sugar 4.9 g, Sodium 399.6 mg, Fat 32 g, SaturatedFat 13.8 g, TransFat 0 g, Carbohydrate 65.8 g, Fiber 3.3 g, Protein 13.8 g, Cholesterol 46.7 mg
PASTA WITH PESTO & MASCARPONE
Provided by Barbara
Time 25m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- On low heat, add about 1-2 tablespoons of olive oil to a pan and cook garlic until translucent. Pour into bowl of food processor or mini blender.
- Add everything but the basil leaves and salt to the bowl of a food processor and blitz until smooth.
- Add the basil leaves and blend again. Taste, add salt as necessary and mix again, taste and adjust more if needed. Set aside.
- Bring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones.
- Add a generous amount of salt (about 1/4 cup) - or a general rule is one heaping tablespoon for each cup of water. The water should be "slightly less salty than the sea."
- Add the preferred pasta shape to the water. Set a timer for 5 minutes and then taste every 30 seconds until properly cooked. You want the pasta l dente (slightly chewy and less resistant to the bite).
- Before removing pasta, take a mug full of the pasta water to use later in the sauce. The starch from the water helps bind the sauce to the pasta.
- Remove immediately and drain.
- In a large saucepan over medium heat, place the pesto and gently heat. Add the mascarpone and few tablespoons of the pasta water, mix together well.
- Add the cooked pasta to the pan and toss well, coating all pieces and adding more of the starchy water if necessary.
- Scoop pasta into a large serving bowl or individual bowls, sprinkle with some extra cheese and garnish with fresh basil leaves.
- Garnish with halved cherry tomatoes that have been tossed with a little salt and olive oil.
MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH
I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.
Provided by landelah
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
- Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
- Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
- Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
Nutrition Facts : Calories 636.6 calories, Carbohydrate 46.9 g, Cholesterol 137.9 mg, Fat 28.2 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.4 g, Sodium 447.8 mg, Sugar 3.8 g
MASCARPONE-PESTO CHICKEN ROLLS
Who could resist the great flavor of these golden-brown roll-ups spiraled with rich mascarpone cheese and prepared pesto? What's more, they're easy to make. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with garlic salt. Combine cheese and pesto; spread over chicken. Roll up each from a short side and secure with toothpicks., In a shallow bowl, whisk egg and water. Place bread crumbs in a separate shallow bowl. Dip chicken in egg mixture, then coat with crumbs. Place seam side down in a greased 11x7-in. baking dish. Drizzle with 4 teaspoons butter. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Meanwhile, cook fettuccine according to package directions. Drain fettuccine; toss with remaining butter. Serve with chicken. Garnish with basil if desired.
Nutrition Facts : Calories 808 calories, Fat 48g fat (22g saturated fat), Cholesterol 242mg cholesterol, Sodium 768mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 52g protein.
FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Provided by Food Network
Number Of Ingredients 6
Steps:
- Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.
FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO
Make and share this Fettuccine With Mascarpone and Parmigiano-Reggiano recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a big pot of water to a boil.
- Meanwhile, whisk the eggs, mascarpone, salt, and pepper in a heatproof mixing bowl that is large enough to sit on top of your pasta pot; set aside.
- Add a generous amount of salt to the boiling water; add in fettuccine; cook at a full boil, stirring frequently, until al dente.
- While the pasta is cooking, rest the mixing bowl above the boiling water to warm the mixture, stirring frequently, to prevent the eggs from curdling.
- When the fettuccine is al dente, drain it and toss the pasta into the mascarpone mixture.
- Fold in the Parmigiano-Reggiano; toss, and serve immediately.
- Pass extra cheese and pepper at the table.
MASCARPONE CHEESE & PESTO PASTA RECIPE
Provided by boscobojo
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water according to package; reserve 1/2 cup of the cooking water, then drain well. In a large bowl, combine pot pasta, macarpone 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. Pesto: In a food procesor or blender, blend basil, nuts, garlic and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
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