Mascarpone is a wonderful ingredient for creating a creamy pasta dish. This linguine recipe combines spinach, pine nuts, mascarpone and tomatoes.
| 200g | Mascarpone |
| 3 Tbsp | Grated Parmesan |
| 500g | linguine |
| 1/3 cup | pinenuts |
| 3-4 cloves | garlic, crushed |
| 700g | cherry tomatoes, halved |
| 250g | baby spinach |
| 1/2 tspn | lemon zest |
| 1 | Bring a large pot of salted water to the boil. Cook pasta according to packet instructions. Reserving 1 cup of cooking water. |
| 2 | Lightly toast the pine nuts in a dry pan and set aside. |
| 3 | In the same pan, on high heat, add garlic and 2 tbs of olive oil. Fry until fragrant. |
| 4 | Add the tomatoes, season. Adding the cooking water slowly, cook for 10 mins, or until the tomatoes have softened and started to reduce. |
| 5 | Add the spinach and cover until wilted. |
| 6 | Reduce the heat to low. Add the pasta to the pan, lemon zest, pine nuts and Mascarpone. Stir until coated. Top with Grated Parmesan and serve immediately. |
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