Linguine with

Mascarpone & Pesto 

 

Ingredients for Roasted Tomatoes:

1 pint cherry tomatoes

Olive oil

Salt and pepper to taste

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Preparation of Roasted Tomatoes

Pre-heat oven to 425˚F. Cut tomatoes in

half and toss with olive oil and salt and

pepper. Place on a parchment-lined cookie

tray and cook for 30 minutes or until

tomatoes are slightly browned. Remove

from oven and set aside to cool.

 

Ingredients for Pasta:

12 ounces linguine

1cup mascarpone cheese

5ounces fresh spinach, washed and stemmed

1/2 cup shredded Parmigiano-Reggiano cheese

1tablespoon olive oil

2 teaspoons minced garlic

3tablespoons basil pesto

1/2 cup reserved pasta water

2 or 3 large leaves of fresh basil

Roasted tomatoes (see above)

Salt and pepper to taste

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Preparation:

Bring a pot of heavily salted water to a

boil. Cook linguine until al dente. While

linguine is cooking, sauté garlic in olive

oil until softened. Sauté spinach until wilted.

Add mascarpone cheese, and half of the

Parmigiano-Reggiano along with ¼ cup

reserved pasta water. Tear basil by hand

into small pieces, and gently fold into

sauce along with linguine and tomatoes.

Thin out sauce if needed with reserved

pasta water. Season with salt and pepper

to taste. Top with shredded Parmigiano-

Reggiano. Pair with a dry white wine, or

light-bodied Chardonnay.

 

Notes:

Be very careful not to cook the garlic on

too high a flame or it will burn. Frozen

spinach will work in a pinch. Use the cut

leaf instead of the chopped and use about

half the amount. Make sure that you thaw

the spinach and squeeze it to get rid of

any extra moisture.

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