Why not fancy up your basic pasta dish with this Mascarpone and Green Olive Tagliaelle. Creamy tagliatelle with marcarpone cheese and salty green olives. Serve with some garlic bread and you’re all set!
Why not take a break from the norm and make something a little different today. This pasta dish ticks all the delicious boxes. And for you non olive lovers out there, you just might be converted. There was a a time when I didn’t care too much for olives, but times change and so do taste buds.
Notes About The Mascarpone and Green Olive Tagliatelle
- Make sure to use pitted green olives for this recipe. If you use olives with the stone in, you will have to remove them before adding to the dish.
- The Mascarpone adds a lovely flavour and really can’t be substituted for cream cheese in this recipe.
- Don’t skip the pasta water. It’s important! Pasta water contains starch that is released from the pasta when it cooks. By adding this to the finished dish, we not only make the dish creamier but it also helps thicken the sauce.
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More Tagliatelle Recipes
Red Pesto Tagliatelle
5 Ingredient Tagliatelle
Sun Dried Tomato & Arugula Tagliatelle
Mascarpone & Green Olive Tagliatelle
Ingredients
- 8 oz tagliatelle
- 3/4 Cup heavy cream
- 1/2 Cup pasta water reserved from cooked pasta
- 1/2 cup Mascarpone cheese
- 1/2 head broccoli cut into small florets
- 2 Leeks green ends discarded, roughly sliced and chopped
- 1/2 Cup green olives
- 3/4 Cup parmesan cheese fresh grated, extra for sprinkling over the top
- 2 Tablespoons olive oil
- 2 cloves garlic crushed
- Sea salt to season
- Fresh ground black pepper
- Small bunch of fresh chopped parsley extra for sprinkling over the top
Instructions
- In a large stainless steel pot set over medium heat, add the olive oil, garlic and leeks. Cook for about 8 – 10 minutes or until soft and lightly golden. Turn off heat.
- Steam the broccoli for about 10 minutes and set aside.
- Cook pasta according to package, drain, reserving 1/2 cup of the pasta water.
- Turn the heat back on the pot with the cooked leaks. Add the cream and bring to a gentle boil, add mascarpone cheese and stir until it is completely smooth. Add reserved pasta water and bring to a gentle simmer. Add pasta, broccoli, olives, parmesan, parsley, salt and pepper. Transfer to a serving dish and sprinkle over a little parmesan and fresh chopped parsley. Ready to serve!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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