Penne Pasta and Peas Recipe with Mascarpone Cheese
This is a quick meal that will save you on a busy evening. It's so simple it also makes a great weekend lunch. Fresh flavors and plenty of creamy sauce to coat the al dente penne pasta.
Servings: 4 -6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ cup red onion thinly sliced (or diced)
- 1 16-ounce bag frozen petite peas
- 2 tablespoons Italian basil torn by hand
- 1 tablespoon butter
- 8 ounce mascarpone cheese 250g
- 1 lb Barilla Penne Pasta 454g
- Salt and Pepper to taste
- freshly grated parmigiano cheese
Instructions
- Bring 6 quarts water to a boil and add 3 Tbs kosher salt
- Heat a large sauté pan to on medium heat. Add olive oil. Add onions and cook for 3-4 minutes until translucent and slightly brown in color.
- Add the frozen peas and cook 10 minutes until cooked, but no mushy. Add the mascarpone and and butter then turn heat to low. Stir for 2 minutes until sauce is creamy. Turn off heat and stir in basil. Add salt and pepper to taste.
- Add pasta to boiling water. Cook until al dente directions. Reserve 1/2 cup pasta water. Drain pasta and add to pan with peas and mascarpone. Stir well to coat pasta.
- Add pasta water and stir to combine. Cover and let sit 2-3 minutes before serving so sauce can thicken. Serve HOT and add extra parmigiano.
Nutrition
Calories: 744kcal | Carbohydrates: 89g | Protein: 19g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 62mg | Potassium: 301mg | Fiber: 4g | Sugar: 4g | Vitamin A: 937IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg
