Busiati Trapanesi with mascarpone, walnuts and dark chocolate
Extremes meet in this sensational recipe, ideal for a Valentine’s Day special dinner. The creaminess of mascarpone cheese blends perfectly with the crunchiness of toasted walnuts, creating a perfect combo of flavors and textures. The lovely touch at the end is some flakes of melty dark chocolate to show your love with a special homemade dish that will delight every palate.
- Preparation time
- Cooking time
- 14.1oz Bella Italia Busiati Trapanesi pasta
- 3.5oz walnuts, crushed
- 4 tablespoons extra virgin olive oil
- 1-2 rosemary sprigs
- 8.8 oz mascarpone cheese
- 1.7oz dark chocolate bar
HOW TO PREPARE
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions
Meanwhile, toast the walnuts in a large skillet until the desired crispiness, and set aside. In the same skillet, heat the extra virgin olive oil over a medium-high heat and sauté the rosemary for a couple of minutes, until it releases its fragrant aroma
Add the mascarpone cheese and stir gently, allowing it to melt completely to a creamy consistency
Drain Busiati Trapanesi “al dente” and transfer immediately to the pan, add the toasted walnuts and mix softly until the ingredients blends fully with the mascarpone sauce
Plate and complete with a generous handful of grated dark chocolate and a rosemary sprig on top right before serving.