Pear and Mascarpone Nirvana (Dessert Pasta Recipe)


  • 12 Lilly’s Pear and Mascarpone Sacchetti
  • 1 and 1/2 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 sacchetti 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 sacchetti with sauce and remove from heat.
  6. Top with crushed praline pecans and chocolate shavings. Garnish with a split, cooked pear (optional).

Servings: 1

Pairing Suggestions: