cathy's mascarpone spinach pesto
(1 rating)
I had some fresh spinach and mascarpone I needed to use up so that is how this recipe came to be...
►
(1 rating)
method
Stove Top
Ingredients For cathy's mascarpone spinach pesto
-
8 Tbsp(about 4 oz) of marscapone cheese (you can use either cream cheese or ricotta cheese)
-
1-4 cloveraw garlic (depends on how much you love raw garlic)
-
1 tsplemon pepper (i use victoria taylor because it has no salt in it) you can also use lemon rind or just leave it out)
-
1 tspchicken bouillon (herb ox because of the no salt but use what you have)
-
1 tspcrushed red pepper flakes (less if your not into spicy or leave it out)
-
3 tspbasil (dried) or use a nice handful of fresh if you have
-
1 bagfresh baby spinach (raw)
How To Make cathy's mascarpone spinach pesto
-
1Add garlic to a food processor along with spices and just pulse it until the garlic is minced. -
2Add marscapone cheese and the bag of spinach pulse until it all comes together.
-
3Im using Gnocchi but you can use whatever pasta you want.
-
4Cook pasta according to package and save about a cup of the starchy pasta water before draining. Drain pasta into a bowl (I put it back into the pot) and add the pesto and a little of the water to loosen it up.
-
5Add grated cheese... and enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cathy's Mascarpone Spinach Pesto:
ADVERTISEMENT
ADVERTISEMENT