Bring a large pot with water to boil, salt your pasta water once boiling and add pasta. Cook according to package directions
In a medium skillet over medium low heat, add pesto, heavy cream, mascarpone cheese and red pepper flakes. Stir until combined and mascarpone cheese has melted, then turn to low
Add ¼ -½ cup of pasta water that pasta is cooking in to thin the sauce. The amount you use depends on how thick or thin you want your sauce. Start with ¼ cup and add more if necessary (remember as it cools the sauce will thicken up).
Add your cooked pasta to your sauce, turn off the heat and stir to combine. Garnish with freshly grated parmesan and fresh basil
Video
Notes
1. Always make sure to salt the water your pasta is cooking in. Taste the water, it should taste salty but not so salty that it is off putting. While the pasta is boiling, this is your only chance to season the pasta so please do so! 2. You can always add more cream or less if desired and just add more pasta water to help coat the sauce to the pasta
Nutrition
Serving: 2Ounces dried pasta with sauceCalories: 417kcalCarbohydrates: 46.5gProtein: 8.8gFat: 21.1gSodium: 331mgPotassium: 12mgFiber: 2.5gCalcium: 50mg