1/2 pound parpadelle (I used fresh pasta)
2 teaspoons olive oil
1 shallot, thinly sliced
3-3 1/2 cups broccolini, thicker stems trimmed and sliced
3 tablespoons dry white wine
1/4 cup mascarpone cheese
Zest of 1/2 lemon (about 2 teaspoons)
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-2 tablespoons hot pasta water
3-4 tablespoons grated Reggiano-Parmigiano or Grana Padano cheese
Extra virgin olive oil for drizzling, optional
1. Cook pasta in salted boiling water until al dente. Note: Fresh pasta cooks very quickly (3-5 minutes), so cook it once the sauce is nearly finished.
2. In a large skillet over medium heat, warm olive oil. Add shallots and saute 3 minutes, or until lightly browned. Add broccolini and saute 2-3 minutes, until just softened and lightly browned. Add white wine and leave alone for 2 minutes, letting the alcohol evaporate.
3. In a small bowl, whisk mascarpone cheese, lemon zest, lemon juice, salt, black pepper, and hot pasta water until smooth and creamy.
4. Drain pasta and add to the skillet with the broccolini. Add the cheese sauce, lightly tossing until well coated, about 1 minute. Serve immediately. Top with grated cheese, and, if desired, a drizzle of extra virgin olive oil.
Recipe created by Susan Russo of Food Blogga.