The pasta with dill is a creamy dish with a fresh and aromatic taste. It is perfect to prepare when you don’t feel like cooking much, because it really takes a moment. The sauce is prepared while the pasta cooks and it’s basically just about mixing the ingredients, without needing to sauté garlic or onion or prepare any soffritto.
Dill, with its scent that reminds a bit of anise and a bit of fennel, gives this pasta a fresh and particular taste. I chose the mezze maniche, which I think is a pasta shape that pairs perfectly with this sauce, but you can also use spaghetti or sedanini, for example.
If you also like dill, here are some other recipes about it:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz mezze maniche rigate (or other pasta of choice)
- to taste salt
- 6 tbsp butter
- 1 cup mascarpone
- 3 cups cups grated parmesan
- 1 untreated lemon (zest)
- 4 tbsp fresh dill (chopped)
- to taste pepper (optional)
Steps
To prepare the pasta with dill and parmesan, bring plenty of water to a boil in a large pot. Add salt and the pasta.
Meanwhile, melt the butter in a pan. Once melted, lower the heat to the minimum and let it brown to acquire a nutty aroma. Be careful not to burn it, of course! Then add the mascarpone and stir until you get a smooth mixture. Add the grated parmesan and stir until it melts.
Wash and dry the lemon, grate its zest and add it to the mascarpone and parmesan sauce. Stir.
Drain the pasta al dente, keeping some cooking water aside. Place the pasta directly into the pan with the sauce and stir. Add the chopped dill and a bit of cooking water and mix everything. Serve your pasta with dill and parmesan immediately, with a sprinkle of pepper if desired!
Tips
For a lighter version, you can replace the mascarpone with ricotta or spreadable fresh cheese.
