Pasta with Green Pesto & Mascarpone
Serves 6
Ingredients
Pesto:
- 2 cups fresh basil, washed and roughly chopped
- optional: 3 cloves garlic, skin removed
- 1/2 cup olive oil, plus 1-2 tablespoons if using the garlic
- 1 cup grated Parmigiano Reggiano cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup pine nuts
- salt to taste
- 1/2 cup mascarpone italian cheese
Pasta:
- 1 1/2 pounds of pasta, shape of your choice
- 1.5 tablespoons salt
- little olive oil to finish off at the end
Garnish:
- few sprigs of fresh basil leaves
- sprinkle of parmesan cheese
- optional:
- 1cup spinach
- Asparagus
- salt to taste
Directions
Optional:
- On low heat, add about 1-2 tablespoons of olive oil to a pan and cook minced garlic until translucent. Set aside.
- In same pan wilt spinach & then fry the asparagus until tender.
Pesto: 3. Add the basil leaves to the bowl of a food processor and then put in other ingredients, except the salt. You will also add garlic if preferred. 4. Blitz together until you have a nice smooth paste, it only takes about one minute. Add salt, mix again and taste.
Pasta: 5. 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. 6. Add a generous amount of salt - or a general rule is one heaping tablespoon for each pound of pasta. The water should be “slightly less salty than the sea.” 7. Add the preferred pasta shape to the water. Set a timer for 7 minutes but test pasta after 5 minutes. 8. 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. 9. Once the pasta is al dente (slightly chewy and less resistant to the bite), remove immediately and drain.
Mixing Sauce and Pasta Together: 10. In a large saucepan over medium heat, place the pesto and gently heat. Add the mascarpone and few tablespoons of the pasta water. 11. Add the cooked pasta to the pan and toss well. Add spinach & asparagus. 12. Place in large serving bowl or individual bowls, sprinkle with some extra cheese and garnish with fresh basil leaves. 13. Garnish with halved cherry tomatoes that have been tossed with a little salt and olive oil.