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Mascarpone is a buttery, rich and delicately flavored soft cheese from Italy. A suitable substitute is 4 ounces of cream cheese blended with 1 tablespoon of margarine or butter.
- 4 ounces conchiglie, cavatelli, or other dried pasta (shaped)
- 1 ounce pancetta or bacon, finely chopped
- 1/2 cup thinly sliced green onions
- 2 tablespoons margarine or butter
- 1/2 of a 10-ounce package frozen small peas (1 cup)
- 1 tablespoon water
- 1/2 cup mascarpone cheese
- Salt and pepper (optional)
- 1-2 tablespoons milk (optional)
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
Meanwhile, in a medium saucepan cook and stir pancetta (if using) and onions in hot margarine or butter for 2 minutes, or till onion is tender, but not brown. (If using bacon, omit margarine or butter and cook with onions as directed.) Add frozen peas and water to saucepan. Cover and simmer for 3 minutes. Gently stir in mascarpone cheese till melted. If desired, season to taste with salt and pepper. Add hot cooked pasta and toss to coat with cheese mixture. If mixture is too thick, add milk to thin to desired consistency. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
232 calories; 16g total fat; 38mg cholesterol; 75mg sodium; 18g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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