PESTO MAC AND CHEESE
A swirl of basil pesto brings so much flavor to this classic comfort food! This pesto mac and cheese features Havarti cheese for ultra creaminess.
Provided by Sonja Overhiser
Categories Main Dish
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, about 8 minutes. Drain the pasta and set aside.
- In a large pot, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste. Add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded cheese and continue stirring until the cheese is melted and the sauce is smooth. Fold in the pesto.
- Add the pasta, stirring to combine, and cook just until the pasta is warmed through. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 425 calories, Sugar 6.7 g, Sodium 370.3 mg, Fat 13.2 g, SaturatedFat 6.5 g, TransFat 0.1 g, Carbohydrate 52.6 g, Fiber 2.8 g, Protein 23.5 g, Cholesterol 33.7 mg
PASTA WITH PESTO & MASCARPONE
Provided by Barbara
Time 25m
Yield 6 Servings
Number Of Ingredients 14
Steps:
- On low heat, add about 1-2 tablespoons of olive oil to a pan and cook garlic until translucent. Pour into bowl of food processor or mini blender.
- Add everything but the basil leaves and salt to the bowl of a food processor and blitz until smooth.
- Add the basil leaves and blend again. Taste, add salt as necessary and mix again, taste and adjust more if needed. Set aside.
- Bring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones.
- Add a generous amount of salt (about 1/4 cup) - or a general rule is one heaping tablespoon for each cup of water. The water should be "slightly less salty than the sea."
- Add the preferred pasta shape to the water. Set a timer for 5 minutes and then taste every 30 seconds until properly cooked. You want the pasta l dente (slightly chewy and less resistant to the bite).
- Before removing pasta, take a mug full of the pasta water to use later in the sauce. The starch from the water helps bind the sauce to the pasta.
- Remove immediately and drain.
- In a large saucepan over medium heat, place the pesto and gently heat. Add the mascarpone and few tablespoons of the pasta water, mix together well.
- Add the cooked pasta to the pan and toss well, coating all pieces and adding more of the starchy water if necessary.
- Scoop pasta into a large serving bowl or individual bowls, sprinkle with some extra cheese and garnish with fresh basil leaves.
- Garnish with halved cherry tomatoes that have been tossed with a little salt and olive oil.
MASCARPONE CHEESE & PESTO PASTA RECIPE
Provided by boscobojo
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water according to package; reserve 1/2 cup of the cooking water, then drain well. In a large bowl, combine pot pasta, macarpone cheese and reserved cooking water; toss well to combine. Season with salt and pepper to taste. Serve pasta immediately in bowls accompanied with a dollop of pesto. Pesto: In a food procesor or blender, blend basil, nuts, garlic and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH
I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests.
Provided by landelah
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
- Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
- Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
- Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
Nutrition Facts : Calories 636.6 calories, Carbohydrate 46.9 g, Cholesterol 137.9 mg, Fat 28.2 g, Fiber 3.2 g, Protein 49.7 g, SaturatedFat 11.4 g, Sodium 447.8 mg, Sugar 3.8 g
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