cathy's mascarpone spinach pesto

Cape Coral, FL
Updated on Apr 24, 2013

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 1
    Add garlic to a food processor along with spices and just pulse it until the garlic is minced.
  • Step 2
    Add marscapone cheese and the bag of spinach pulse until it all comes together.
  • Step 3
    Im using Gnocchi but you can use whatever pasta you want.
  • Step 4
    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.
  • Step 5
    Add grated cheese... and enjoy

Discover More

Category: Pasta
Ingredient: Turkey
Culture: American
Method: Stove Top

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