Linguine with Sundried Tomato Pesto Cream Sauce

submitted by Jess Smith

4 TBS sundried tomato pesto,
1/2 cup heavy cream (I went half n half),
4 oz mascarpone cheese,
1/4 tsp red pepper flake,
salt,
8 oz dry linguine pasta, parsley to top.

Boil water with salt and cook according to box. In the meantime, stir together pesto and cream in large skillet over medium/high heat. Stir till well combined then add in the mascarpone cheese, stir till it's all melted. Add red pepper flakes and salt to taste. Let sauce simmer over low heat for 15 minutes or till sauce has thickened. If gets too thick add some pasta water.
When pasta is done, add to the sauce and coat every strand. Serve parsley on top!