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Pistachio Lemon Mascarpone Pasta
Serves 4
10 mins prep
15 mins cook
25 mins total
A fresh, nutty, and creamy pasta that's super quick and easy to make!
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Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package instructions. Reserve about a cup of pasta water.
Meanwhile, heat olive oil in a large skillet or sauté pan over medium heat. Add shallot and cook for 3 minutes, stirring often. Add garlic and cook for another 1-2 minutes, stirring often. Mix in black pepper and the zest of 1 lemon. Cook for another minute, stirring often. Add chopped pistachios and toast for 2 minutes.
Squeeze in the juice of 1 lemon and about 1/2 a cup of hot pasta water. Stir and cook for 1 minute. Turn the heat to low and mix in the mascarpone cheese.
Transfer over the cooked pasta and some additional pasta water as needed to create a creamy sauce. Stir in the spinach & arugula until wilted.
Serve with additional lemon zest, lemon juice, black pepper, and freshly grated parmesan cheese as desired.