Marscapone cream sauce

I posted a long while ago about a fig, marscapone, and balsamic appetizer. After which I had some left over marscapone cheese. So this is a post about what to do with left over marscapone cheese.

Heat a pan to medium and add any of the marscapone cheese that you have. Then cover the cheese with heavy cream and a couple pats of butter. The consistency should be that of any other cream sauce that you may have created, so it may take more cream than you expect. Add to that a couple cloves of garlic, a pinch of salt, and a few whole peppercorns (which should be taken out upon serving.) Fresh herbs, not woody ones, like parsley or basil may be added at the very end of cooking as well. If truly ambitious, peppery greens like arugala can be chopped finely and stirred in as well. Serve over pasta. It is quick, simple, easy, and delicious.

I also like it with some herb sauteed chicken.