Penne with pea-mascarpone sauce

Name: Penne with pea-mascarpone sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 320 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 1 small onion; 2 Garlic cloves; 100 g Sliced bacon; 1 TABLESPOON Olive oil; 350 ml Vegetable broth (instant); 3-4 Tbsp Mascarpone; 125 g frozen peas; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Basil leaves

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

320 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
1 small onion
2 Garlic cloves
100 g Sliced bacon
1 TABLESPOON Olive oil
350 ml Vegetable broth (instant)
3-4 Tbsp Mascarpone
125 g frozen peas
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
7-10 Tbsp Basil leaves

Directions

1
Cook the pasta in plenty of boiling salted water for about 15 minutes. In the meantime peel onion and cut into fine strips. Peel garlic and chop finely. Fry bacon in a pan without fat until crispy.
2
Take out and drain on kitchen paper. Add olive oil to the pan and heat. Fry the onion strips and garlic in it. Deglaze with vegetable stock. Add mascarpone and stir until smooth.
3
Add the peas and bring to the boil. Let simmer for about 5 minutes. Rip bacon into strips and add to the sauce. Season with pepper and lemon juice. Drain noodles and arrange on plates with the sauce.
4
Garnish with basil leaves.