Lemon Mascarpone Pasta with Kale and Walnuts
I’ve recently fallen in love with mascarpone and it now has been a staple in my fridge. I’ve mainly used it for tiramisu but I’m usually left with half of it in my container. That half is usually instant dessert. Mix with whatever nuts I have at home and some whipped honey and you got yourself this sweet heaven with a crunch –You’re welcome.
But say I come home way too tired and all I want is something not too hearty for dinner but still want to get that nice fill coupled with freshness that comes from lemon like how I was yesterday. This dish solved it.
I found the recipe here but I decided to deviate a few things.
Cooking time in 10 minutes? Yes Please!
Ingredients:
- A bunch of Kale chopped in bite size (A like a good bunch that it looks like my plate has equal parts of green and pasta)
- 4 oz of mascarpone (I admit this is an estimate. The only time I really do measuring is when I bake. To be a bit more specific, I do half of the 8 oz container that I usually get at Wholefoods)
- 1 lemon (we will use the zest on the pasta and juice)
- ½ pound pasta (I usually use fusilli – because it’s much easier to munch like there’s no tomorrow)
- Small handful of chopped nuts (I usually use walnuts, pecans or pistachio)
- A few dashes of nutmeg
- Salt and pepper to taste
- A pot of boiling water
Instructions:
1.) Boil a pot of water with salt and olive oil. Should taste like the sea.
2.) Once boiling, pour pasta on boiling water. (depending on what pasta you’re using, dried pasta cooks al dente at 7 minutes and fresh pasta cooks at 2 minutes.)
3.) A minute before the pasta finishes cooking, pour the kale in the boiling water, We want it a bit wilted but still has that crunch. Once the pasta is al dente, drain the pasta and the kale but reserve a bit of the pasta water.
4.) Mix the mascarpone and lemon juice and zest with a few dashes of nutmeg together then mix it with the kale and pasta. Smell the freshness! (this small meditation is part for me is part of the experience)
5.) Add salt and pepper to taste and top with the chopped nuts.
6.) Eat and munch your heart away!
Variation:
You can also bake the kale into crisps instead if you want to add more depth to the dish which I also love but this is quicker with less use of utensils for dishwashing which I’m sure you’ll appreciate after a loooong day.
My husband ended up eating the rest of it in the pot after I got my portion and boy was the pot totally clean.(Should’ve taken pictures). ;)
Lemon Mascarpone Pasta with Kale and Walnuts
