Lemon, Basil & Mascarpone Pasta - cooking recipe

Ingredients
    1 lb dry pasta (linguine, fettucine or tagliatelle)
    5 tablespoons fresh lemon juice
    1 teaspoon grated lemon, zest of
    8 ounces mascarpone
    salt and black pepper, to taste
    1/2 cup torn fresh basil leaf
Preparation
    Cook the pasta in a large pot of boiling salted water, until firm to the bite.
    While the pasta is cooking, place the lemon juice, zest and mascarpone in a skillet over medium-low heat.
    Warm gently, stirring constantly, until heated through, about 3 to 4 minutes.
    Add salt and pepper to taste.
    Drain the pasta, reserving 1/2 cup pasta water.
    Add the pasta with the basil to the hot sauce.
    Toss well to coat, adding reserved water as needed.
    Serve immediately.

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