This orange mascarpone and basil pasta is by one of the best pasta I’ve eaten in the past two years, and a year ago I was still living in Italy and eating pasta almost every day.
I was skeptical before to try it and you must be too because it’s very different from your “everyday pasta sauce”. But that’s exactly why I had to try it. After experimenting with pasta and lemon (note to myself: make a recipe for Food and Quote) I decided that orange should be a great candidate too with the right amount of creaminess and a touch of peppery and aromatic flavour. And… BAM! Fantastic! I love when my experiments turn out so good.
Ingredients for 2:
pasta: linguine (200 g)
- 1 small orange (bio)
- 3 tablespoons mascarpone
- fresh basil (10 leaves)
Cook pasta in salted boiling water as indicated on packaging.
In the meantime, peel the orange and slice zest thinly. Wash basil and allow to dry on a clean towel then chop.
In a bowl, add mascarpone, orange zests, 2 tablespoons of orange juice. Season with salt.
Important: when pasta is cooked, before to drain it, take about 3-4 spoons of cooking water to add it to the mascarpone. Add basil too and stir well.
Combine pasta with the creamy orange sauce and serve immediately.
Sprinkle some fresh black pepper and enjoy.
My advice: The nutty flavour of the whole wheat pasta was a perfect match for this recipe. Don’t forget to decorate with fresh basil and orange zests to please your eyes as much as your palate.