Lemon, Basil and Mascarpone
|Dried pasta||1 Pound (500 Gram)|
|Lemon juice||5 Tablespoon|
|Lemon zest||1 Teaspoon, grated|
|Mascarpone||8 Ounce (250 Gram)|
|Basil||1 Cup (16 tbs)|
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, place lemon juice and zest and mascarpone in a large frying pan over medium-low heat.
Warm gently, stirring constantly, until heated through, 3-4 minutes.
Add salt and pepper to taste.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with basil to the hot sauce.
Toss well to coat, adding reserved water as needed.