Pear and Mascarpone Nirvana

fresh pasta sacchetto recipe

Sweet-and-savory pasta luxury that’s far simpler to prepare than it appears.


  • 10 to 12 Pear and Mascarpone Sacchetto (#02049)
  • 2 cups heavy cream
  • 1/2 vanilla bean, split
  • 1 tbsp. salted butter
  • 1 tbsp. minced shallots
  • 1/2 tbsp. amber honey
  • 3 candied pecans/pralines, crushed
  • 1/2 tbsp. bittersweet or dark chocolate shavings

How to Make It

  1. Heat cream in a tall pot; split vanilla bean and steep in cream for 30 minutes.
  2. Meanwhile, boil Pear and Mascarpone Sacchetto for 2 to 4 minutes.
  3. Melt butter in a hot sauté pan. Add shallots and sauté until translucent.
  4. When cream is finished steeping and is fragrant with vanilla, pour over butter and shallots; reduce by one third. Once reduced, swirl in honey.
  5. Toss cooked Pear & Mascarpone Sacchetto with sauce and remove from heat.
  6. Top with crushed praline pecans and chocolate shavings. Garnish with a split, cooked pear and arugula (optional).

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