Description
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.
Ingredients
- 500 g (1 lb.) spaghetti noodles
- 2 tablespoons olive oil
- 1/2 cup basil pesto
- 1/2 cup mascarpone cheese, at room temperature
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- fresh basil leaves (for garnish)
- Parmesan cheese, freshly grated (for garnish)
Instructions
- 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.
Notes
How to store: While the best practice for storing pasta is to keep it separate from the sauce, this mascarpone pesto pasta can be stored (sauce and all) in an airtight container in the refrigerator for 3-5 days.
How to reheat: Heat in a skillet or shallow saucepan over low heat. You may need to add a splash of water if the sauce has thickened to much when stored in the refrigerator. You can also reheat in the microwave covered in a microwave-safe container in 20-second intervals until hot all the way through, mixing often to distribute the heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Tossed
- Cuisine: Italian