Pistachio Lemon Mascarpone Pasta
Updated Nov 24, 2025
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Pistachio Lemon Mascarpone Pasta
A fresh, nutty, and creamy pasta that's super quick and easy to make!
Equipment
- Pot I love my Made In 4 QT stainless steel pot for cooking pasta!
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 2 Shallot, thinly sliced
- 4 cloves Garlic, thinly sliced
- 1 teaspoon Black Pepper, freshly cracked; additional to serve
- 1 Lemon, zest and juice; additional to serve
- 1/4 cup Roasted & Salted Pistachios, roughly chopped
- 4 oz Mascarpone Cheese
- 1 lb Pasta, I used fusilli corti bucati from Trader Joe's
- 3 oz Spinach & Arugula Mix, or can just use spinach or arugula
- Parmesan Cheese, freshly grated; to serve
Instructions
- Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package instructions. Reserve about a cup of pasta water.
- Meanwhile, heat olive oil in a large skillet or sauté pan over medium heat. Add shallot and cook for 3 minutes, stirring often. Add garlic and cook for another 1-2 minutes, stirring often. Mix in black pepper and the zest of 1 lemon. Cook for another minute, stirring often. Add chopped pistachios and toast for 2 minutes.
- Squeeze in the juice of 1 lemon and about 1/2 a cup of hot pasta water. Stir and cook for 1 minute. Turn the heat to low and mix in the mascarpone cheese.
- Transfer over the cooked pasta and some additional pasta water as needed to create a creamy sauce. Stir in the spinach & arugula until wilted.
- Serve with additional lemon zest, lemon juice, black pepper, and freshly grated parmesan cheese as desired.
Video
Nutrition
Calories: 650kcal, Carbohydrates: 94g, Protein: 20g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 28mg, Sodium: 42mg, Potassium: 548mg, Fiber: 6g, Sugar: 5g, Vitamin A: 2432IU, Vitamin C: 23mg, Calcium: 112mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a great flavor and texture combo! Great recipe. Will make again