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12 ounces dried bucatini pasta or pasta of your choice, or 1 pound fresh

½ cup Vermont Creamery Mascarpone

Zest of 1 lemon

3 tablespoons fresh lemon juice

1 teaspoon fine sea salt

½ teaspoon black pepper

1 cup packed pea shoots

⅓ cup pine nuts, toasted



Bring a large pot of salted water to a boil. Add bucatini and cook according to package directions.

Meanwhile, in a serving bowl whisk  together mascarpone, lemon zest and juice, salt, and pepper. When the pasta is done, reserve ½ cup of the pasta cooking  water, drain the pasta, and transfer it to the serving dish.

Toss pasta with mascarpone mixture and add reserved pasta cooking water. Toss in pea shoots. Serve topped with pine nuts.