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.
Ingredients:
1 lb dry pasta ( linguine, fettucine or tagliatelle)
5 tablespoons fresh lemon juice
1 teaspoon grated lemons, zest of
8 ounces mascarpone
salt and black pepper, to taste
1/2 cup torn fresh basil leaves
Steps/Methods:
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.
