Red Pesto Mascarpone Pasta
Red pesto mascarpone pasta. A rich and comforting dinner idea made with only a few ingredients. Imagine al dente noodles tossed in a creamy sun-dried tomato pesto jazzed up with salty parmigiano cheese.
It’s knock-your-socks-off delicious and ready in 20 minutes.
Sun Dried Tomato Pesto Ingredients:
-2 Garlic cloves, minced
-1 Shallot, diced
-200 g Sun-dried tomatoes in oil, thinly sliced
-350 g Pasta—I used penne rigate @rustichellabruzzo
-1/4 tsp Red pepper flakes, optional but highly recommended
-1 tsp Salt
-1 tbsp Olive oil @getkristinas
-140 g Mascarpone @trestellecheese
-parmigiano cheese, grated
Bring a large pot of generously salted water to a boil, add pasta and cook until al dente.
Scoop up 1 cup cooking water.
In the meantime, mince the garlic and finely chop the shallot.
Heat oil in a large skillet, over low. Add garlic and shallot, cook until soft and fragrant.
Stir in salt, and red pepper flakes.
Add sun dried tomatoes and stir.
Add mascarpone, stir until dissolved.
Add 1/2 cup of cooking water and simmer.
Next, stir in parmigiano.
Add pasta and toss to combine.
Add more cooking water, if needed, to create a glossy sauce.
Finish off with more red pepper flakes and parmigiano cheese.
All photos by Rosa Basile-Marrello