Marscapone Pasta

By jobustitch

from a penzey's catalog

Ingredients

• 8 oz pasta
• 1 cup milk
• 4 tsp. basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 TB. olive oil
• 1 TB. flour
• 1/2 cup grated parmesean cheese
• 2 TB. marscapone cheese

Preparation

Step 1

Cook the pasta until almost done (al dente); drain. While the pasta cooks, in a small bowl combine the milk, 2 tsp. basil, the salt, and the pepper. Mix and set aside. In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk mixture to the saucepan in a slow thin stream, stirring constantly. Cook for an additional 3 minutes to thicken slightly, stirring frequently. Remove the sauce from the heat and stir in the Parmesean and marscapone cheeses. Toss with the pasta and stir until evenly coated. Crumble the remaining basil on top before serving.