Since I made the monthly cheese that our Curds Our Whey group was assigned for May, I have debated what to make with it.
Most people use mascarpone for desserts, but one of our Slow Travel members, Palma, suggested using it on pasta, along with lemon zest, lemon juice, and Parmesan cheese. Since I love pasta, I thought this was a great idea!
If I were really ambitious, I would have made my own pasta. My second choice was Trader Joe's lemon pepper pasta, but I was out of it. What I did have in the cupboard was another TJ's pasta, spinach & chive, so that is what I used.
I didn't measure, but I think I used about half a cup of mascarpone, zest from two baby lemons, and juice from three baby lemons. I mixed it together in a pan and added the cooked pasta to the pan to mix it with the sauce. Then I sprinkled the top with grated Parmesan cheese.
This photo doesn't look nearly as good as it tasted! Definitely a great way to use mascarpone!
I have more mascarpone in the fridge, so as soon as I figure out what to make, I will post here again.
Comments (4)
I'm behind on looking at blogs, but I'm glad I came across this. I loved this pasta sauce also. So simple, but so good. And I think you could add so many things to it-grilled vegetables, or rotisserie chicken, or shrimp, etc.
Posted by Cindy Ruth | May 31, 2009 9:40 AM
Posted on May 31, 2009 09:40
Glad you enjoyed it! I'll have to try it with the lemon-pepper pasta.
Posted by Palma | May 31, 2009 7:37 PM
Posted on May 31, 2009 19:37
This sounds delicious (and easy!).
Posted by Annie | June 1, 2009 7:30 AM
Posted on June 1, 2009 07:30
Looks delicious!
I have made Letizia's (Madonna del Piatto) very easy recipe of poached pears in vin santo and serve them with mascarpone. I think you can use the mascarpone with any fruit, maybe peaches?
Posted by María I. | June 1, 2009 10:25 AM
Posted on June 1, 2009 10:25