Ingredients Jump to Instructions ↓

  1. 1 cup(s) marscarpone cheese , softened

  2. 75 cup(s) Parmesan cheese , grated Zest of

  3. 1 lemon

  4. Juice of 1 lemon

  5. 1 tablespoon(s) unsalted butter , softened 5 teaspoon(s) kosher salt

  6. 1/2 teaspoon(s) black pepper

  7. 1 pound(s) gemelli pasta

  8. 1 pound(s) thin asparagus , ends trimmed, cut into 1 1/2-inch pieces 1 roasted chicken , skin and bones removed, shredded 6 small plum tomatoes , quartered, seeded, cut into thin strips 1 tablespoon(s) fresh tarragon , chopped

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. In a large heatproof serving bowl, combine marscarpone cheese, Parmesan, lemon zest, lemon juice, butter, salt, and pepper.

  2. Cook pasta in boiling water according to package directions, adding asparagus for the last 3 minutes. Place bowl with mascarpone cheese mixture over pasta pot; heat until cheeses almost melt; whisk until smooth.

  3. Drain pasta and asparagus; add to sauce in bowl with chicken, tomatoes, and tarragon; toss.


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