Lemon-Mascarpone Pasta With Pea Shoots

4 servings
20 min prep time
30 min total time

A rich assembly of flavors combine to create this decadent pasta dish.


12 ounces dried bucatini pasta

1/2 cup Vermont Creamery Mascarpone

Zest of one lemon

3 tablespoons fresh lemon juice

1 teaspoon fine sea salt

1/2 teaspoon black pepper

1 cup packed pea shoots

1/3 cup pine nuts, toasted


  • STEP 1

    Bring a large pot of salted water to a boil. Add bucatini; cook according to package directions.

  • STEP 2

    Meanwhile, whisk together mascarpone, lemon zest, lemone juice, salt, and pepper in serving bowl.

  • STEP 3

    Reserve 1/2 cup pasta cooking water. Drain cooked pasta; transfer to serving dish.Toss pasta with mascarpone mixture and reserved pasta cooking water. Toss in pea shoots. Serve topped with pine nuts.