Ingredients
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12 ounces dried bucatini pasta
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Vermont Creamery Mascarpone
½ cup
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Zest of one lemon
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3 tablespoons lemon juice
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1 teaspoon sea salt
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½ teaspoon black pepper
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1 cup pea shoots
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⅓ cup pine nuts, toasted
Directions
- Bring a large pot of salted water to a boil. Add bucatini; cook according to package directions.
- Meanwhile, whisk together mascarpone, lemon zest, lemon, juice, salt, and pepper in serving bowl.
- Drain cooked pasta reserving 1/2 cup pasta water. Transfer cooked pasta to serving dish. Toss pasta with mascarpone mixture and reserved pasta water. toss in pea shoots. Top with pine nuts and serve immediately.
