For us, it’s hard to beat a great pasta dish. The creamy basil sauce makes Pesto Mascarpone Pasta a scrumptious celebration for the end of the summer growing season. This is such an easy way to have a great one dish meal.
Pesto Mascarpone Pasta
Ingredients
- 8 oz pasta
- 1 cup pasta cooking water
- 1 (8 oz) container mascarpone
- 1/2 container Boursin garlic herb cheese
- 1 cup basil pesto
- 1 lb cooked asparagus (cut into 1” pieces)
- 1 lb cooked mushrooms
- 1/2 (15.5 oz) can cannellini beans
- Salt and pepper
- 1 lb pork (or Italian sausage, chicken, shrimp or scallops)
- Chicken broth, if needed
Instructions
- Cook pasta al dente (about 2 minutes short of total cooking time). Reserve 1 cup of the pasta cooking water. Toss drained pasta with a little butter or extra virgin olive oil, and set aside.
- While cooking the pasta, start preparing the sauce. In a large skillet, melt together mascarpone, Boursin, and pesto. Thin with 1/2 cup of the cooking water.
- Stir in asparagus, mushrooms, beans, salt, pepper, pork or other protein, and cooked pasta.
- If needed, thin sauce with more pasta cooking water or chicken broth.
- Serve with a grating of Parmesan and garlic bread.