Best 6 Fettuccine With Mascarpone And Basil Recipes

PASTA WITH PESTO & MASCARPONE

Steps:

• On low heat, add about 1-2 tablespoons of olive oil to a pan and cook garlic until translucent. Pour into bowl of food processor or mini blender.
• Add everything but the basil leaves and salt to the bowl of a food processor and blitz until smooth.
• Add the basil leaves and blend again. Taste, add salt as necessary and mix again, taste and adjust more if needed. Set aside.
• Bring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones.
• Add a generous amount of salt (about 1/4 cup) - or a general rule is one heaping tablespoon for each cup of water. The water should be "slightly less salty than the sea."
• Add the preferred pasta shape to the water. Set a timer for 5 minutes and then taste every 30 seconds until properly cooked. You want the pasta l dente (slightly chewy and less resistant to the bite).
• Before removing pasta, take a mug full of the pasta water to use later in the sauce. The starch from the water helps bind the sauce to the pasta.
• Remove immediately and drain.
• In a large saucepan over medium heat, place the pesto and gently heat. Add the mascarpone and few tablespoons of the pasta water, mix together well.
• Add the cooked pasta to the pan and toss well, coating all pieces and adding more of the starchy water if necessary.
• Scoop pasta into a large serving bowl or individual bowls, sprinkle with some extra cheese and garnish with fresh basil leaves.
• Garnish with halved cherry tomatoes that have been tossed with a little salt and olive oil.

FETTUCCINE WITH MASCARPONE AND PARMIGIANO-REGGIANO

Steps:

• Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese.

FETTUCCINE WITH MASCARPONE AND BASIL

Steps:

• Boil pasta in plenty of boiling, salted water until al dente.
• While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
• In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
• Drain cooked pasta and add to bowl with the sauce.
• Toss well.
• Serve immediately.

LEMON, BASIL & MASCARPONE PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water, until firm to the bite.
• While the pasta is cooking, place the lemon juice, zest and mascarpone in a skillet over medium-low heat.
• Warm gently, stirring constantly, until heated through, about 3 to 4 minutes.
• Add salt and pepper to taste.
• Drain the pasta, reserving 1/2 cup pasta water.
• Add the pasta with the basil to the hot sauce.
• Toss well to coat, adding reserved water as needed.
• Serve immediately.

HOMEMADE FETTUCCINE

Steps:

• Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.

ONE-POT ZUCCHINI-BASIL PASTA

Steps:

• In a large, deep 12-inch skillet, bring stock to a boil over high heat. Once stock boils, stir in pasta, zucchini, mascarpone, garlic and half the basil; season generously with salt and pepper and reduce the heat to medium-high. Cook, stirring frequently, until pasta is tender and liquid is reduced until thickened and creamy, 12 to 13 minutes, adding a splash of water during the last few minutes of cooking if needed to moisten. Season to taste with salt and pepper.
• Meanwhile, prepare the gremolata: Chop almonds and parsley with remaining basil until finely chopped and combined; season with salt and pepper.
• Divide pasta among shallow bowls. Sprinkle with gremolata and serve immediately.