Pasta al Limone

Pasta al Limone

What makes our Preserved Lemon Cream so special is its versatility. It can be served as a simple yet elegant dessert with our Crostata Pastry Tarts, folded into a yogurt or cottage cheese with fresh fruit,  or used as a base for this bright and lemony pasta dish.



1/3 cup Bella Cucina Tuscan Extra Virgin Olive Oil
1/2 cup Mascarpone Cheese

6 oz. Bella Cucina Preserved Lemon Cream
1 teaspoon Citrus & Fennel Savory Salt 

1/8 teaspoon fresh ground black pepper
Parmigiano-Reggiano shavings
1 lb. Tagliatelle or other pasta (choose a high quality durum wheat 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. Serve topped with Parmigiano-Reggiano shavings.

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