Main dishes
Lemon Mascarpone Tortiglioni
Preparation
10 min
Cooking time
15 min
Portions
4
Ingredients
FOR THE PANGRATTATO
FOR THE PASTA AND SAUCE
Preparation
FOR THE PANGRATTATO
- In a large pan, heat the olive oil and butter over medium heat. When hot, add the garlic and cook for 1 to 2 minutes, until just golden.
- Add the breadcrumbs. Season with salt and pepper to taste. Toast for 1 to 2 minutes, or until the breadcrumbs are coated and lightly golden. Remove from the heat.
- Add the oregano, parsley, and Parmesan. Set aside.
FOR THE PASTA AND SAUCE
- Bring a large pot of salted water to a boil. Cook the tortiglioni according to package instructions (about 10 minutes) until al dente. Reserve about ¼ cup of pasta water before draining.
- While the pasta cooks, combine mascarpone, lemon zest and juice, Parmesan, salt, pepper, and olive oil in a large mixing bowl. Stir well.
- Using a slotted spoon, remove the cooked pasta from the pot and add directly into the bowl with the mascarpone mixture. Toss gently but thoroughly, adding the reserved pasta water a little at a time to loosen the sauce and ensure it clings to the pasta. The heat of the pasta will warm the sauce without cooking it.
- Plate the pasta and top with the pangrattato. Serve immediately. Buon appetito!
