Linguine with Meyer Lemon Mascarpone Sauce
  • 1 lb. whole wheat linguine
  • ½ cup juice from 2 meyer lemons + zest from one lemon
  • 1-2 garlic cloves minced (depending on your love of garlic)
  • ⅓ cup or more mascarpone cheese
  • ½ cup chopped herbs such as parsley and basil (rosemary and chives would be nice also!) plus more for garnishing
  • ¼ cup extra virgin olive oil
  • about ½ cup reserved pasta water
  • grated pecorino romano cheese
  • ¼ cup chopped pine nuts
  • coarse salt
  • freshly grated pepper
  1. Cook linguine as directed in a large pot of salted water and reserve some of the pasta water as indicated above.
  2. In meantime while the linguine is cooking, place the garlic, herbs, oil, juice and a pinch of salt in a small mixing bowl and whisk together.
  3. Transfer cooked pasta back to the pot and add the juice/herb mixture, half of the reserved pasta water.
  4. Stir in the mascarpone cheese.
  5. If the pasta is not creamy enough for your liking, here is where you can add a little bit more pasta water and mascarpone.
  6. Serve the pasta with the grated cheese, some more of the herbs, lemon zest, pine nuts and freshly grated pepper.
Recipe by The Hanging Spoon at