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pasta with pesto & mascarpone

Since some people find pesto rich or overpowering, I created this recipe to smooth the flavor of pesto in order to make it easier and sweeter on the palate.

I find that cooking the garlic a little before blending makes the pesto taste milder as well, but you can also remove the garlic all together.  And of course, there is always the option of substituting one-half of the basil with either fresh spinach or lacinato kale.  You can also buy a fresh pesto in the supermarket which I sometimes do when making it feels like too much.

The most traditional pasta shape for pesto is spaghetti or fettuccini.  In Genoa, there is a homemade noodle called trenette or trofie that takes the famous Pesto Genovese sauce.

pasta with pesto & mascarpone

Since some people find pesto rich or overpowering, I created this recipe to smooth the flavor of pesto in order to make it easier and sweeter on the palate.

I find that cooking the garlic a little before blending makes the pesto taste milder as well, but you can also remove the garlic all together.  And of course, there is always the option of substituting one-half of the basil with either fresh spinach or lacinato kale.  You can also buy a fresh pesto in the supermarket which I sometimes do when making it feels like too much.

The most traditional pasta shape for pesto is spaghetti or fettuccini.  In Genoa, there is a homemade noodle called trenette or trofie that takes the famous Pesto Genovese sauce.

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Ingredients

Recipe serves: 6
Pesto
2 cups fresh basil, washed and roughly chopped
3 cloves garlic, skin removed (some recipes omit garlic but I prefer)
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
about 1/4 cup for water of salt
garnish
little olive oil to finish off at the end
few sprigs of fresh basil leaves
sprinkle of parmesan cheese
optional in season
fresh tomatoes with olive oil and garlic
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thoughts&stories

Italians estimate about 100 grams (4 ounces) of pasta per person depending on what will be served after, or what has been enjoyed before.  In general, a 1 pound box serves 4-5 people, 500 grams about the same.  But if serving for as a starter, you may want to the portion size to be slightly smaller.

I often measure out the pasta (since shapes differ) onto the plate that will be used to “guess-timate” the right amount.  You also need to consider the heartiness of the sauce and determine if more or less should be served- lighter the sauce maybe a bit more pasta, heavier the sauce, a little less.

 

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pasta with pesto & mascarpone
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  • time
    25 min
  • serves
    6
  • skill level
    Easy

Ingredients

  • Pesto

  • 2 cups fresh basil, washed and roughly chopped
  • 3 cloves garlic, skin removed (some recipes omit garlic but I prefer)
  • 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
  • about 1/4 cup for water of salt

  • garnish

  • little olive oil to finish off at the end
  • few sprigs of fresh basil leaves
  • sprinkle of parmesan cheese

  • optional in season

  • fresh tomatoes with olive oil and garlic

Directions

1
Done

optional

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.
2
Done

pesto

Add everything but the basil leaves and salt to the bowl of a food processor and blitz until smooth.
3
Done

Add the basil leaves and blend again. Taste, add salt as necessary and mix again, taste and adjust more if needed. Set aside.
4
Done

pasta

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.
5
Done

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."
6
Done

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).
7
Done

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.
8
Done

Remove immediately and drain.
9
Done

finishing

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.
10
Done

Add the cooked pasta to the pan and toss well, coating all pieces and adding more of the starchy water if necessary.
11
Done

Scoop pasta into a large serving bowl or individual bowls, sprinkle with some extra cheese and garnish with fresh basil leaves.
12
Done

Optional in season

Garnish with halved cherry tomatoes that have been tossed with a little salt and olive oil.

Other Ideas

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