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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!