Spaghetti mascarpone with sundried tomatoes

 

Ingrediënts (for 4 persons – 20min):

250g spaghetti ∞ 1 tbsp olive oil ∞ 100g cobourgham ∞ 1 red onion, chopped ∞ 1 lime ∞ 15g basil ∞ 125g arugula ∞ 250g mascarpone ∞ 130g sundried tomatoes ∞ peper and nutmeg

 

→ Cook the spaghetti al dente. Meanwhile, heat the olive oil in a frying pan and fry the ham and onion 5 minutes crispy. Remove the pan from the heat and drain the ham on kitchen paper. Drain the pasta and keep some cooking liquid. Mix the mascarpone, basil, onion, arugula, cobourgham, lime zest and 3 tbsp cooking liquid and whisk this under the pasta. Add some more cooking water if it’s too dry. Season with pepper and nutmeg. Using a fork make nests from the spaghetti and garnish with sundried tomatoes.

Processed with VSCOcam with q4 preset