I had some fresh spinach and mascarpone I needed to use up so that is how this recipe came to be...
Ingredients For cathy's mascarpone spinach pesto
(about 4 oz) of marscapone cheese (you can use either cream cheese or ricotta cheese)
raw garlic (depends on how much you love raw garlic)
lemon pepper (i use victoria taylor because it has no salt in it) you can also use lemon rind or just leave it out)
chicken bouillon (herb ox because of the no salt but use what you have)
crushed red pepper flakes (less if your not into spicy or leave it out)
basil (dried) or use a nice handful of fresh if you have
fresh baby spinach (raw)
How To Make cathy's mascarpone spinach pesto
Add garlic to a food processor along with spices and just pulse it until the garlic is minced.
Add marscapone cheese and the bag of spinach pulse until it all comes together.
Im using Gnocchi but you can use whatever pasta you want.
Cook 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.
Add grated cheese... and enjoy
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