Lemon Conchiglie, Mascarpone with Olive Nuggets

Ingredients

• 1 pound conchiglie pasta
• 8 ounces mascarpone cheese
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pitted and chopped Kalamata olives
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F.
2. Cook the conchiglie pasta in boiling, salted water until al dente, according to package instructions. Drain and set aside.
3. In a medium saucepan over medium heat, mix together the mascarpone cheese, heavy cream, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper until the cheese has melted and the sauce is smooth.
4. Stir in the cooked pasta until it is well coated with the sauce, and transfer the mixture to an oven-safe baking dish.
5. In a small bowl, mix together the chopped Kalamata olives, panko breadcrumbs, and olive oil. Sprinkle the mixture over the top of the pasta.
6. Bake for 15-20 minutes, or until the top is golden brown and crispy.
7. Serve hot and enjoy!

Verdict

This Lemon Conchiglie, Mascarpone with Olive Nuggets recipe is a perfect meal for those who love creamy pasta with a little bit of tangy flavor. It’s refreshing and satisfying, and you won’t be able to resist taking a second serving. The olive nuggets add an extra crunch to the dish, making it a perfect comfort meal for any occasion.

Serving suggestion

This dish goes well with a glass of white wine and a salad on the side. You can also sprinkle some fresh parsley on top for an extra touch of color and flavor. Enjoy it with your family or friends for a special dinner night!