Pasta with Mascarpone
Pasta with mascarpone is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 30 g pine nuts
- 30 g hazelnuts
- 1 Organic Orange
- 60 g black olives (e.g., Kalamata)
- 250 g mascarpone
- 1 pinch cinnamon
- 1 pinch vanilla sugar
- 1 pinch nutmeg
- 350 g shell pasta
- coarse Sea salt
- 1 Shallot
- 1 tbsp Olive Oil
- 50 ml dry white wine (Chardonnay)
- kardamom seeds (from the grinder)
- mild chili powder
- 35 g chopped pistachios
- 40 g Pecorino
- Pepper (from the grinder)
Instructions
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1.
Toast the pine nuts and hazelnuts in a dry pan without added fat, then remove from heat, let cool, and chop them in a food processor.
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2.
Wash the orange hot, dry it, grate the zest finely, and squeeze out the juice. Drain the olives and cut them into small pieces.
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3.
Whisk the mascarpone with the nuts and 1 tsp orange juice until smooth, seasoning with a pinch of cinnamon, vanilla sugar, and nutmeg. Set aside in the refrigerator.
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4.
Cook the pasta in plenty of boiling salted water until al dente. Peel the shallot and grate it on a fine grater into a pan with hot olive oil. Deglaze with white wine and 1 tbsp orange juice. Reduce slightly and season with kardamom, salt, and a pinch of chili powder. Add the olives. Drain the pasta, let it dry well, then toss in the pan. Plate it, dollop a spoonful of mascarpone on each serving, sprinkle chopped pistachios and orange zest, shave pecorino over the top, season with pepper, and serve immediately.
