Description
Rich, restaurant-quality pasta made with just 4 simple ingredients. Mascarpone makes a luxuriously creamy sauce that clings to every piece of pasta. Ready in just 20 minutes!
Ingredients
Units
Scale
- 12 ounces trofie pasta (or casarecce, gemelli, or cavatappi)
- 3/4 cup basil pesto (homemade or store-bought)
- 1/2 cup mascarpone cheese
- 1/2 teaspoon red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil and grated Parmesan, for serving
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- In a large skillet over medium heat, add 1/3 cup of the hot pasta water along with pesto, mascarpone, and red pepper flakes if using. Whisk gently for about 2 minutes until mascarpone melts completely and sauce is smooth and creamy.
- Add drained pasta to the skillet with sauce. Using tongs, gently toss to coat, adding more pasta water a splash at a time if needed to achieve a glossy, coating consistency.
- Taste and adjust seasoning with salt and pepper. Serve immediately topped with fresh basil and freshly grated Parmesan.
Notes
- Pasta water is your friend: Use it generously to thin the sauce. The starch helps everything bind together beautifully.
- Quality pesto makes a difference: Store-bought is fine, but choose a brand with visible basil pieces and good olive oil, not one that's mostly oil and preservatives.
- Storage tip: Leftovers keep in the fridge for 2 days. Reheat gently with a splash of cream or pasta water to restore creaminess.
- Protein additions: Fold in cooked salmon, shrimp, or chicken during the final toss. Precooked proteins just need to warm through.
- Prep Time: 5
- Cook Time: 15
- Category: Easy Recipe
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 649
- Sugar: 2.9 g
- Sodium: 860.4 mg
- Fat: 31.1 g
- Carbohydrates: 69.8 g
- Protein: 21.3 g
- Cholesterol: 22.5 mg