Mascarpone Spinach Cream with Toasted Pine Nuts
At Mama Florence, we believe that the best Italian side dishes are those that balance rustic simplicity with a touch of indulgence. This Mascarpone Spinach Cream is a perfect example—a velvet-smooth, elegant upgrade to your classic sautéed greens. By folding rich, creamy mascarpone into fresh spinach and finishing it with the crunch of golden pine nuts, you create a dish that is as sophisticated as it is comforting.
Whether you are looking for the perfect accompaniment to a roasted meat course or a luxurious layer for a vegetarian spread, this recipe brings a taste of our Florentine kitchen directly to your home.
Ingredients
4 servings
- Spinach 450 grams
- Mascarpone cheese 450 grams
- Parmesan cheese (Grated) 115 grams
- Salt as needed
- Black Pepper as needed
- Pine nuts 100 grams
Preparation
Prepare Spinach and Blend with Cheeses
Thoroughly rinse the fresh spinach leaves to remove any grit or impurities. Spinach is not only a nutritional powerhouse but also provides the vibrant green base for this sauce.
Bring a large pot of salted water to a rolling boil. Add the cleaned spinach and blanch until it wilts completely and its volume is significantly reduced—a technique that preserves its color and flavor.
Drain the spinach well, then use a kitchen towel or your hands to squeeze out as much excess water as possible. This step is crucial to avoid a watery sauce. Transfer the spinach to a blender or food processor and purée until smooth and creamy.
In a mixing bowl, combine the spinach purée with room-temperature Mascarpone cheese. Add a generous handful of freshly grated Parmesan (Parmigiano Reggiano for authenticity) and use a fork or whisk to blend until the mixture is homogeneous and velvety.
Toast Pine Nuts and Complete the Sauce
Place a small, dry skillet over medium heat. Add the pine nuts and toast them, stirring frequently, until they become fragrant and take on a light golden color. Pine nuts toast quickly, so watch them closely to prevent burning. Set aside to cool.
Stir the toasted pine nuts into your cheese and spinach mixture. For extra aroma and to meld the flavors, transfer the sauce to a pan with a drizzle of olive oil. Gently heat, stirring, until the sauce thickens slightly and all the ingredients are well combined. Season with salt and freshly ground black pepper to taste.
Spoon this lush sauce over your favorite cooked pasta—try it with tagliatelle, ravioli, or any shape you desire, whether fresh or dried. For a modern twist, finish with a splash of lemon juice or a sprinkle of lemon zest before serving. Enjoy the symphony of flavors and textures!
Conclusion
This dish captures the essence of what we teach in our Mama Florence cooking classes: taking high-quality, simple ingredients and treating them with love to achieve incredible results. It’s a versatile recipe that never fails to impress dinner guests, yet it is easy enough for a weeknight treat.
If you enjoyed making this, we would love to welcome you to our kitchen in the heart of Florence to explore more authentic Italian flavors together. Until then, buon appetito!
