If you fancy a light summer lunch in the sunshine, look no further. Chilli and mascarpone are already a great combination – what is it about Mascarpone? It seems to taste of almost nothing but it is so good! The generous amount of lemon really spikes this dish with flavour and makes for a creamy, delicious, satisfying yet still light pasta dish. I first tasted this at the wonderful Padella Pasta in London Bridge and I was blown away by the simplicity and the flavour. It’s done in less than 15 minutes so give it a go!
For two servings, simply cook up 250g pf fettuccine pasta in plenty of boiling salted water. Undercook it by a minute or so so that it can finish in the sauce and reserve a small cup of pasta water at the end.
While the pasta is cooking, mix 250g mascarpone with the zest and juice of two lemons, a pinch of dried chilli flakes along with some salt and pepper.
Drain the cooked pasta and return to the pan. Add the mascarpone mix and stir into the pasta, adding a few tablespoons of pasta water to loosen the mix. Grate in some parmesan, approx 25g. Serve immediately with plenty of pepper and a little more parmesan on the top.
Enjoy!
Brina
June 7, 2021 at 8:51 pmLooks really good!