Ah.... I think I like the name more than the dish - lemony linguine with creamy mascarpone - makes me want to keep saying it all the time!
When I saw a packet of whole grain linguine in the store, the first thought that came to my mind was lemony linguine. And when I saw this recipe in Chefinyou, which also added mascarpone, the name lemony linguine with creamy mascarpone rang so hard in my head that I had to give it top priority, slyly ignoring all the other bookmarked recipes which I wonder if I'll ever make.
So it was decided. I would make lemony linguine with creamy mascarpone because -
a) I wanted to try lemon zest in my pasta. b) I wanted to use mascarpone cheese in my pasta. c) I wanted to use linguine in my cooking. d) I like the sound of lemony linguine with creamy mascarpone.
Did I also say I like the sound of lemony linguine with creamy mascarpone? Come on, admit it, you like it too.
Before I move on, let me admit that I did not exactly become a fan of the dish the first time I had it. That was probably because I was having a citrusy pasta for the first time. But when I had it the next day, I liked it a lot more; my taste buds had gotten used to the lemony taste by then, looks like.
I used the whole packet of linguine, which comes to more than three times the linguine used in the original recipe (which is a lot, btw). However, since I was using the juice and zest of lemon for the first time in a pasta dish, I increased it by just a few tsps. I also added some spice to it. More importantly, I changed the name of the dish slightly to lemony linguine with creamy mascarpone. Check the original recipe here.
1 packet linguine (13 oz, 375 g)
3 carrots, chopped
2 cups frozen green peas, thawed
zest of 1 and 1/2 lemon
juice of 1 and 1/2 lemon
1/2 cup mascarpone cheese
1 tbsp oil (optional)
1 tsp garlic powder
1/2 tsp black pepper powder
Chopped parsley (I used coriander leaves)
(Note: Zest the lemon first and then juice it. Also, remove only the thin outer skin and not the bitter white pith. If you are using lime, you may have to increase the quantity).
I followed this tip from the original recipe. When you keep the water to boil the pasta, place a steamer basket on top with the chopped vegetables in it. That way they get steamed in one shot. Alternatively you can either cook them separately with water or roast them in oil.
Boil the pasta in salted boiling water as per package instructions.
Meanwhile, in a large bowl/ pan, pour the lemon juice, zest and mascarpone, and mix well with a manual whisk. Add oil or water to thicken the sauce, beating well with the whisk. [I used a pan and also brought the sauce to a slight boil].
Add the vegetables and mix well. Add salt, garlic powder and pepper powder. Drain the pasta and add to the sauce, tossing well till the pasta and the veggies are coated with sauce. Top with more cheese if you want a creamier linguine. Add more lemon juice if you prefer a more lemony linguine. I did not, because I wasn't sure if my husband would like too much of the citrus flavour. Add more salt if needed. Garnish with parsley.
Relish the lemony linguine with creamy mascarpone.
Sending this to bookmarked recipes and Presto Pasta Night started by Ruth.