Pasta with mascarpone

Yield: 6 servings

Measure Ingredient
1 pounds Pasta
½ pounds Mascarpone cheese
1 cup Milk
4 \N Garlic cloves, minced
2 tablespoons Tomato paste
4 tablespoons White wine
\N \N Salt and pepper
\N \N Olive oil
\N \N Basil leaves
\N \N Grated parmesan

In a blender, using low speed, mix the milk and mascarpone. Gradually add the tomato paste, white wine, salt and pepper.

Fry the garlic in olive oil until golden. Add the milk and cheese mixture to the pan, bring to a slow boil.

Prepare the pasta as needed. Pour the sauce over the pasta.

Sprinkle with olive oil, garnish with basil strips and grated parmesan, and serve immediately.

Origin: Israeli Mascarpone "Gad" package. Recipe by Phyllis Glazer.

Translated by Gabi Shahar, December 1994.

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