1/3 cup INFUSED Lemon Olive Oil
1/2 cup Mascarpone Cheese
6 oz. Bella Cucina Preserved Lemon Cream
1 tsp Kosher Salt
1/4 tsp Fresh ground black pepper
1 lb Peas (blanched, fresh or frozen)
1 lb Tagliatelle or other pasta
In a large pot, bring 4 quarts of salted water to a boil. Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with peas and serve, topped with Parmigiano-Reggiano shavings.