Tuesday, January 25, 2011
Pasta with Peas in a Creamy Lemon Mascarpone Cream Sauce
Oh boy, yet another meatless main course.
It is very simple, but the secret is in the sauce. I had about 3/4 a cup of mascarpone cheese left from another project that I did not want to go bad. So, the sauce is more a leftover recipe that worked. Came out exactly the way I wanted and tasted amazing!
I made plenty, as I wanted to have some for a side dish
I used a full bag of frozen peas
I used a full box of fancy curvy pasta (sorry, I forgot the type)
For the sauce, I used...
3/4 cup Mascarpone Cheese
the juice of 1 lemon
3 Oz Fresh grated white Cheddar cheese
and I thinned it out a little with a couple TSP of 1 % Milk
And that's it. While the pasta was boiling (10 minutes for an al dente doneness, boiling salted water with just a bit of oil so the pasta does not stick), I heated the mascarpone with the lemon juice. When it got nicely HOT and smooth, I added the cheddar cheese. Then added the peas!
And when the pasta was doner, I added the sauce, and ground some fresh peppe and enjoyed my 4th meatless night of the year!