QUICK COOK - SERVES 4
1 lb (500g) dried pasta
5 tbsp fresh lemon juice
1 tsp grated lemon zest
8oz (250g) mascarpone
salt, black pepper
1 handful torn fresh basil
Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, place lemon juice and zest and mascarpone in a skillet over medium low heat. Warm gently, stirring constantly, until heated through, 3-4 minutes. Add salt and pepper to taste. Drain pasta, reserving 1/2 cup pasta water. Add pasta with basil to the hot sauce. Toss well to coat, adding reserved water as needed. Serve immediately.
WHICH PASTA?
Ribbons or strands - linguine, fettuccine. tagliatelle.
COOKS' NOTE
Mascarpone is an Italian cream cheese; here its richness is lightened by the lemon and the basil.
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