Pesto-Mascarpone Pasta

It's been a while since I posted here, and things have changed a lot, as things often do. Perhaps the most relevant change, given the content of this blog, is that my lovely no-longer-new girlfriend Janet is a vegetarian. I haven't converted by any means, but this has nevertheless influenced the way I cook and eat, and I've developed a renewed interest in minimizing and optimizing my meat intake, using meat for flavors and accents rather than for substance. Today's offering is, however, truly vegetarian and provides a great way to feature the tangy vegetable flavors of Mediterranean food.

Note that this recipe makes a lot of food; I like to make big batches to keep myself fed during school weeks. Halving this recipe would be easy if you prefer to make something smaller.

Pesto-Mascarpone Pasta

• 2 lbs. large pasta (such as farfalle or cresti de galli)
• 2–3 tbsp. olive oil (for sautéing)
• 1 medium shallot, diced
• 2 cloves garlic, minced
• 8 oz. crimini or other flavorful mushrooms, sliced
• 1/4 c. (or a small handful) kalamata olives, pitted and diced or sliced
• 1/2 c. (or handful) grape tomatoes, cut in half or sliced OR 1 14 oz. can diced tomatoes, drained
• Other vegetables as desired (artichoke hearts, hearts of palm, cannellini, etc)
• 8 oz. tub mascarpone
• 1–2 tbsp. good pesto, to taste

Cook pasta according to package directions, then drain.

Heat olive oil in large frying pan or saucier over medium heat, then sauté shallot and garlic until just beginning to brown, stirring often. Add mushrooms and cook over medium-low heat until mushrooms shrink and weep. Add all other vegetables and keep on heat until warmed through. Add mascarpone, heat to melt and stir to combine, then add pesto and stir to combine. Toss with pasta and serve.