Fettuccine With Mascarpone And Basil Food

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON, BASIL & MASCARPONE PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water, until firm to the bite.
• While the pasta is cooking, place the lemon juice, zest and mascarpone in a skillet over medium-low heat.
• Warm gently, stirring constantly, until heated through, about 3 to 4 minutes.
• Add salt and pepper to taste.
• Drain the pasta, reserving 1/2 cup pasta water.
• Add the pasta with the basil to the hot sauce.
• Toss well to coat, adding reserved water as needed.
• Serve immediately.

ONE-POT ZUCCHINI-BASIL PASTA

Steps:

• In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
• Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
• Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO

Steps:

• Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

FETTUCCINE WITH MASCARPONE AND BASIL

Steps:

• Boil pasta in plenty of boiling, salted water until al dente.
• While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
• In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
• Drain cooked pasta and add to bowl with the sauce.
• Toss well.
• Serve immediately.

FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
• Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
• Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
• Stir in the walnut mixture and add salt and pepper to taste.
• When the water come to a boil, add salt to taste and the fettuccine.
• Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
• Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
• Add as much reserved cooking liquid as needed to thin the sauce.
• Divide among individual bowls and serve immediately.

TOMATO & MASCARPONE PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
• Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
• Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.