Cathy's Mascarpone Spinach Pesto

Cathy LaFay


I had some fresh spinach and mascarpone I needed to use up so that is how this recipe came to be...

Featured Pinch Tips Video

★★★★★ 1 vote
Stove Top


8 Tbsp
(about 4 oz) of marscapone cheese (you can use either cream cheese or ricotta cheese)
1-4 clove
raw garlic (depends on how much you love raw garlic)
1 tsp
lemon pepper (i use victoria taylor because it has no salt in it) you can also use lemon rind or just leave it out)
1 tsp
chicken bouillon (herb ox because of the no salt but use what you have)
1 tsp
crushed red pepper flakes (less if your not into spicy or leave it out)
3 tsp
basil (dried) or use a nice handful of fresh if you have
1 bag(s)
fresh baby spinach (raw)


Step 1 Direction Photo

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.

Step 3 Direction Photo

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

About this Recipe

Course/Dish: Pasta
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy