After all of that complaining I went and did about the length of winter, today the thermometer reached 98°F. In Minneapolis. In May. Normally, such temperatures turn me into a wild beast of a thing, but truth be told, I was only a little bit sorry for today’s heat. While the meows were seeking out cool, dark corners to lay in and Bear was putting in extra screens and moving fans around, I knew that, finally, the time had come to make this pasta dish! I’ve been holding onto the recipe from the Kitchn since it was published last October, waiting for the weather to warm back up and, more importantly, for it to coincide with the sale of mascarpone cheese! The latter seeming, at points, even less likely than spring’s eventual thaw.
Being the lucky lady that I am, I found a sale on a tub of the good stuff last week, though I won’t deny tapping my foot and mulling over whether or not the time was yet nye. Turns out, it was and a sensible purchase was had! When I saw the temperature was going up this week, I knew the time was upon us to indulge.
Have you ever had pasta with a sauce that is heavy on the lemon? If you’re not shy about the idea, try it. You’ll ask yourself why you don’t eat pasta with lemon-something-or-other all the time. Take this sauce, for example. There’s so much brightness from the fresh lemon juice and the lemon zest, but then the mascarpone gets stirred in and it’s creamy, dreamy with just a little bit of sweetness to take away some of that punch from the citrus. The spinach wilts into the hot pasta, so it’s soft and earthy, but again, nestled throughout this smooth, velvety sauce that gets a little kick with some garlic, fresh cracked pepper, and just the right amount of parmesan cheese. The toasted nuts join a little fresh lemon zest on top and another turn of the pepper mill.
Every forkful feels like the perfect bite. It is as elegant a dish as it is easy. The ingredients are few, the method simple (and great for warm days), and the clean-up is virtually effortless. I used one pot, a bowl, and a colander only. Pro-tip: Mix the sauce in the same bowl you’ll serve it in! You’ll have one less bowl to clean and, better yet, your pasta be coated by every last drop!
Spaghetti with Mascarpone, Lemon, Spinach, & Pine Nuts
Serves 4 as a main course; Adapted from here.
2 lemons, zested & juiced (I used 5 tablespoons of juice)
8-ounces of mascarpone cheese
1lb of spaghetti
1 very large bunch of fresh spinach (approximately 6 cups), chopped
1/2 teaspoon of garlic powder
1/2 cup of parmesan cheese
Salt & fresh pepper
3/4 cup of pine nuts, toasted
Fill a large pot with water and bring to a boil. While waiting for the water to bubble, prepare the sauce. Combine 3/4 of the lemon zest, lemon juice, mascarpone, garlic powder, parmesan cheese, salt, and pepper and mix until fairly smooth. If you have a few lumps, they’ll work their way out when they hit the hot pasta. If you haven’t already done so, you’ll want to toast your pine nuts while waiting for the water and pasta, as well. Add them to a dry pan and set over medium heat until they’re are lightly browned, giving them a shake every 2-3 minutes. When you can really start to smell them, they’re done.
Cook the pasta. With a minute or so left before the pasta reaches “al dente,” add the spinach. When the pasta is finished, scoop about a cup and a half of pasta water from the pot and then drain the noodles. Add the noodles to the bowl with the sauce and add about 1/4 cup of the pasta water and stir together. Add more pasta water until a creamy consistency is achieved. Top the pasta with the remaining lemon zest, the toasted pine nuts, and a few cracks of fresh pepper. Additional parmesan can be added, if desired.
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