Lemon Mascarpone Pasta

This Lemon Mascarpone Pasta is one of my favorite comfort food dinners for spring and summer! Inspired by my upcoming trip to the Amalfi Coast, this creamy recipe combines mascarpone, bright lemon, pappardelle pasta, sweet peas, and lots of Parmesan. I love that all of the ingredients cook right in one pan, so it’s super quick and easy! And even though it tastes Italian restaurant-worthy, it’s actually perfect for busy weeknights. This has been one of my favorite dinner go-to's lately!

Course Dinner

Cuisine American, Italian

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 589kcal

Author Christine McMichael

Equipment

Sauté Pan

Ingredients

2 Tablespoons olive oil
1/4 cup finely chopped onion or shallot
1 1/2 Tablespoons minced garlic
8-9 ounces dry Pappardelle Pasta Nests
8 ounces mascarpone
1 teaspoon salt
1 teaspoon pepper
2 teaspoons Italian seasoning
1 1/2 cups frozen peas
2 1/2 cups broth
2-3 teaspoons lemon zest or to taste
juice of 1 small lemon
grated parmesan to taste
fresh basil or thyme garnish

Instructions

Add the olive oil to a pan with high sides over medium heat.
Once the oil is hot, add in the chopped onion and garlic. Sauté for about 2-3 minutes.
Quickly add in the pappardelle nests, leaving a space in the center.
Add the mascarcapone in the center, then top with salt, pepper, and seasoning.
Pour the peas over the entire dish, then add broth over the pasta.
Cover and let cook for 20 minutes.
Uncover and make sure the pasta is al dente and tender (otherwise add the lid back on and cook another 3-5 minutes).
Remove from heat and stir until creamy.
Zest the lemon lightly over the entire dish and stir in the lemon juice (about 2-3 Tablespoons).
Top with Parmesan and fresh basil or thyme. Enjoy!

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