cathy's mascarpone spinach pesto
(1 rating)
I had some fresh spinach and mascarpone I needed to use up so that is how this recipe came to be...
(1 rating)
method
Stove Top
Ingredients For cathy's mascarpone spinach pesto
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8 Tbsp(about 4 oz) of marscapone cheese (you can use either cream cheese or ricotta cheese)
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1-4 cloveraw garlic (depends on how much you love raw garlic)
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1 tsplemon pepper (i use victoria taylor because it has no salt in it) you can also use lemon rind or just leave it out)
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1 tspchicken bouillon (herb ox because of the no salt but use what you have)
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1 tspcrushed red pepper flakes (less if your not into spicy or leave it out)
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3 tspbasil (dried) or use a nice handful of fresh if you have
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1 bagfresh baby spinach (raw)
How To Make cathy's mascarpone spinach pesto
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1Add garlic to a food processor along with spices and just pulse it until the garlic is minced. -
2Add marscapone cheese and the bag of spinach pulse until it all comes together.
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3Im using Gnocchi but you can use whatever pasta you want.
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4Cook pasta according to package and save about a cup of the starchy pasta water before draining. Drain pasta into a bowl (I put it back into the pot) and add the pesto and a little of the water to loosen it up.
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5Add grated cheese... and enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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