cathy's mascarpone spinach pesto
I had some fresh spinach and mascarpone I needed to use up so that is how this recipe came to be...
prep time
cook time
method
Stove Top
yield
Ingredients
- 8 tablespoons (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 teaspoon 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 teaspoon chicken bouillon (herb ox because of the no salt but use what you have)
- 1 teaspoon crushed red pepper flakes (less if your not into spicy or leave it out)
- 3 teaspoons basil (dried) or use a nice handful of fresh if you have
- 1 bag fresh baby spinach (raw)
How To Make cathy's mascarpone spinach pesto
-
Step 1Add garlic to a food processor along with spices and just pulse it until the garlic is minced.
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Step 2Add marscapone cheese and the bag of spinach pulse until it all comes together.
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Step 3Im using Gnocchi but you can use whatever pasta you want.
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Step 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.
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Step 5Add grated cheese... and enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Ingredient:
Turkey
Culture:
American
Method:
Stove Top
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