May 26, 2011 Leave a comment
I had some mascarpone cheese that I’d bought a couple of weeks ago and have been trying to figure out what to do with it. Most recipes that call for mascarpone are desserts or sweet dishes and I knew I didn’t want to go that route. So I found this recipe (which actually came from A Year in a Vegetarian Kitchen by Jack Bishop) and made it more nutrient dense by adding a ton of vegetables: fresh English peas, kale, chard and broccoli. I also used brown rice casarecce pasta (which I had never heard of before finding it at Healthy Home Market last weekend) instead of fettuccine to make it gluten free… and I substituted half the butter with bacon drippings leftover from breakfast. You can either use all butter or half butter and half bacon drippings, but I don’t recommend using olive oil, lard or anything like that. You’ll be sacrificing flavor. I doubled the sauce and cheese to make sure there was enough to coat the added vegetables.
Haleigh (my picky eater) loved it and asked for seconds. She didn’t mind that there was more veg than pasta and cheese or that there wasn’t any meat. Or maybe she didn’t notice because it all tasted so darn good. She loved the peas. She remarked that the pasta with the sage-walnut butter was good enough to eat by itself. But we all agreed that the mascarpone-Parmesan cheese mixture is what pushed this dish over the top. We’ll be making this again for sure. Here’s my seasonal, nutrient dense version:
Casarecce Pasta with Mascarpone and Sage-Walnut Brown Butter, Peas, Broccoli and Kale
- 1 cup Mascarpone Cheese
- 1/2 cup freshly grated Parmesan Cheese
- 2 to 3 cloves of Garlic
- 1 cup Kale (cooked) – I used a mixture of kale and chard from our garden, but you could substitute any greens.
- 1 cup fresh Peas (or frozen) – I used fresh English peas from the farmers market and a handful from our garden.
- Parsley, optional (from our garden)
- 12 ounces Pasta – I used organic brown rice casarecce, but you can use whatever you have on hand.
- 6 tablespoons Butter – I used 3 tbs salted Kerrygold butter and 3 tbs bacon drippings.*
- 1 cup chopped Walnuts
- 2 tablespoons minced fresh Sage leaves
- 1 bunch Broccoli
- Combine mascarpone, Parmesan, 1 teaspoon salt and pepper in small bowl and mix thoroughly with a fork until smooth. Set aside and allow it to come to room temperature.
- Prep veg: Cut up broccoli and kale; mince garlic, sage; and rough cut parsley.
- Start pasta water. I recommend adding a tablespoon of salt to the water.
- Steam broccoli, kale and peas separately (because they don’t cook at the same rate and to keep their flavors separate). You can do this anyway you like. I’m all about short cuts, so I used the microwave. Put a small amount of water (1/4 cup or less) in the bottom of glass dish with lid (like Pyrex). Preferably a vented lid, but you can just leave one corner open if you don’t have vented lids. I also like to add a little salt to the water for broccoli. The broccoli took 3 or 4 minutes (start with 2 minutes, then turn, stir or shake gently and add a minute at a time until it’s crisp tender and beautifully green). The peas and kale only took about 2 minutes each. Make sure you run the vegetables in cold water when they are done, to stop them from over cooking. Squeeze the excess water from the kale. Set aside.
- Once the water starts boiling and the pasta goes in, melt the butter (and bacon drippings, if you’re using) in a large skillet over medium heat. Add garlic, walnuts and sage and cook for 2 to 3 minutes.
- Drain pasta when done, then add it and the vegetables to the pan with sage-walnut butter. Toss and cook gently over low heat for a minute or two.
- Serve pasta with a dollop of the mascarpone-Parmesan cheese mixture and a sprinkle of parsley. Yeah, you could just mix the cheese and parsley in with the pasta, but hey – a little presentation goes a long way!
This dish is versatile, as most pasta dishes are. You can use any pasta and just about any vegetable in any amount (though you may need to increase or decrease the cheese mixture and butter sauce to account for the change). There was enough left over for Brian and I to have for lunch today.
I tried really hard to get the kids involved, but in the end the only cooperation I got was from London. She helped me wash the vegetables.