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...

★★★★★ 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)


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

About Cathy's Mascarpone Spinach Pesto

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