Spinach, Pine Nut and Mascarpone Linguine

Spinach, Pine Nut and Mascarpone Linguine


4 serves
30 minutes


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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