Creamy Lemon Pappardelle Pasta

You won’t believe the creamy citrusy goodness in this easy weeknight pappardelle pasta recipe. Create a quick from-scratch sauce featuring the sweet-and-creamy mascarpone cheese with fresh lemon and thyme, then pair it up with our signature DeLallo Egg Pasta. You deserve it!

INGREDIENTS

• 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
• ½ cup mascarpone cheese
• Zest from 1 lemon
• 2 tablespoons DeLallo Lemon Juice Slice
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 2 tablespoons chopped fresh thyme
• ½ cup grated Imported Italian Parmigiano-Reggiano
• 1 teaspoon salt
• ½ teaspoon white pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving about ½ cup of pasta water for finishing sauce.
2. In a large serving bowl, whisk together mascarpone, lemon zest, lemon juice, oil, thyme, Parmigiano, salt and pepper.
3. Add hot pasta to the cheese mixture. Toss well to coat and serve.
4. Note: Add hot pasta-cooking water if necessary for desired consistency.