Categories: main course, pasta, vegetables

Ingredients

• Mascarpone Sauce:
• 1 c mascarpone cheese
• 1/4 c Parmesan cheese, grated
• 2/4 packed basil leaves, coarsely chopped, separated in to 2 halves
• 1 large garlic clove, smashed
• 3 T extra virgin olive oil
• 1/2 t lemon zest
• 1 t lemon juice
• 1 1/2 t salt
• 1/4 t red chili flakes
• 3/4 t pepper
• Optional:
• Add zuchinni and squash or mushrooms
• Pasta:
• 1 1/2 t salt
• 1 lb orecchiette pasta
• 2 lbs large Roma/ plum tomatoes, peeled, seeded and chopped
• 1/4 c pine nuts, toasted.

Directions

1. Mascarpone Sauce:

2. In a food processor, combine mascarpone, Parmesan, half of the basil, garlic and half of the olive oil.

3. Add lemon zest, juice, salt, chili flakes and black pepper.

4. Puree until smooth. Add the remaining basil and pulse just until chopped.

5. Cook Pasta: In a large pot of boiling salted water, cook the orecchiette- al dente, 10 min

6. Finish and Serve: Transfer the pasta to a large mixing bowl. Add the mascarpone mixture. Add the tomatoes and the remaining olive oil. Let sit for 1 minute, toss again and serve garnished with pine nuts.

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