Prep 10 mins
Cook 15 mins
Creamy & delicious. You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Joie notes that Bel Paese, Edam, Jarlsberg, Fontina, Parmesan and Pecorino Romano cheeses work well too. Times are a guess-timate until I get my kitchen back.
- 2 tablespoons unsalted butter, at room temperature
- 1⁄4 cup mascarpone cheese, at room temperature
- 3 ounces provolone cheese, grated, at room temperature
- 2 ounces gorgonzola, crumbled, at room temperature
- 1 fresh lemon, zest of, grated
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt (to taste)
- 8 ounces pasta (medium shells, penne rigate or fusilli)
- black pepper, freshly ground is best
- Combine butter, mascarpone cheese, provolone, Gorgonzola, lemon zest, lemon juice and salt in a pasta serving bowl.
- Set aside to warm up (use a method described above).
- Cook pasta in a large pot of boiling, salted water until al dente.
- Drain pasta and immediately add to sauce in bowl and toss.
- Serve at once and pass the peppermill.