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 bag(s)fresh baby spinach (raw)
How to Make Cathy's Mascarpone Spinach Pesto
- Add marscapone cheese and the bag of spinach pulse until it all comes together.
- 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