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, lemone juice, salt, and pepper in serving bowl
- 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.
