Pistachio Lemon Mascarpone Pasta

Print Recipe

5 from 1 vote

Pistachio Lemon Mascarpone Pasta

A fresh, nutty, and creamy pasta that's super quick and easy to make!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: 30 Minutes or Less, Lemon, Mascarpone, Pasta, Quick and Easy, Vegetarian

Servings:

Author: Carolyn Stilwell

Equipment

Sauté Pan
Pot I love my Made In 4 QT stainless steel pot for cooking pasta!
Chef Knife

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

@carolbeecooks
Slightly obsessed with this pasta I just made 🍋 full recipe coming soon! #pasta #fusilli #pistachio #lemonpasta #pastatiktok
♬ original sound - xxtristanxo

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