• BelGioioso – Quality Never Stops
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy
BelGioioso Cheese, Inc

 

Spring Pasta

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

Spring PastaParmesan with Fresh Mozzarella and Mascarpone

 
 
Tweet

Ingredients

16 oz. package orecchiette pasta (or pasta of your choice)
2 Tbsp. unsalted butter
3 cups assorted wild mushrooms, cleaned and sliced
4 Roma tomatoes, diced
2 cups fresh (or frozen) baby peas
4 oz. BelGioioso Mascarpone cheese
1/2 cup heavy cream
1 cup BelGioioso Parmesan cheese, grated
16 oz. BelGioioso Fresh Mozzarella cheese, diced
Kosher salt and cracked black pepper to taste

Directions

Cook pasta to package instructions, cool, lightly oil, and set aside. In a large sauté pan, heat butter over medium-high heat. Add sliced wild mushrooms and sauté for 1 minute. Sitr in Roma tomatoes and baby peas to combine. Add heavy cream, BelGioioso Mascarpone, Parmesan and Fresh Mozzarella. Stir to combine. Toss pasta into sauce and season with Kosher salt and cracked black pepper. Serve immediately.

Copyright © 2021 by BelGioioso Cheese, Inc. All rights reserved.