Red Pesto Mascarpone Pasta
A rich and comforting mid-week dinner idea made with only a few ingredients. Imagine al dente noodles tossed in a creamy sun-dried tomato pesto jazzed up with salty Parmesan. It’s knock-your-socks-off delicious and ready in 20 minutes.
Ingredients
- 1.2 pounds pasta
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 shallot finely chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried sage
- ¼ tsp red pepper flakes more for serving
- 7 ounces sun-dried tomato pesto
- 5 ounces mascarpone
- ¼ cup grated Parmesan
- 2 tbsp chopped parsley
Instructions
- Bring a large pot of generously salted water to a boil, add pasta and cook until al dente. Scoop up 1 cup cooking water. Drain.
- In the meantime, mince the garlic and finely chop the shallot and parsley.
- Heat oil in a large skillet, over low. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Stir in salt, pepper, sage and red pepper flakes. Add red pesto and stir for 1 minute. Add mascarpone, stir until dissolved. Add 1/2 cup of cooking water and simmer for 5 minutes.
- Next, stir in Parmesan and parsley. Add pasta and toss to combine. Add more cooking water, if needed, to create a glossy sauce. Finish off with freshly ground black pepper and red pepper flakes. Enjoy!
Video
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Nutrition
Calories: 337kcalCarbohydrates: 17gProtein: 7gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 1170mgPotassium: 67mgFiber: 2gSugar: 5gVitamin A: 912IUVitamin C: 3mgCalcium: 163mgIron: 1mg
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