Green Malfatti with Oven-Dried Tomatoes and Mascarpone

1. 1

   Bring 6 quarts water to boil and add 2 tbsp.

2. 2

   salt.

3. 3

   Roll the Green Pasta dough into 4 sheets on thinnest setting.

4. 4

   Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pieces.

5. 5

   Set aside under dampened kitchen towels.

6. 6

   In a 12- to 14-inch skillet, heat 1 cup Basic Tomato Sauce to simmer and add Oven-Dried Tomatoes.

7. 7

   Return to simmer and set aside.

8. 8

   Add basil leaves and let stand.

9. 9

   In a food processor, blend mascarpone and black pepper until well mixed and smooth (approximately 1 minute).

10. 10

    Remove and set aside in a small bowl.

11. 11

    Drop pasta into boiling water and cook 1 minute or until <I>al dente</I> yet softened.

12. 12

    Drain pasta in colander over sink and pour into pan with tomato mixture.

13. 13

    Return to heat and toss until well heated, approximately 1 minute.

14. 14

    Pour into warm serving dishes, dollop with 7 to 8 spots of mascarpone mixture and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.