Lemon and Pea Alfredo
So I’m cooking with Giada again, not bad for a Friday night! Well, if you must, I am cooking, but Giada’s not actually here, at least not yet, but I am using her recipe. Although my phone is buzzing so maybe she’s just late. But this pasta is Delizioso, so good it’s rich, creamy, salty, cheezy, lemon squeezy and actually pretty easy! The ingredients read off like the all star team of Italian food, how about pasta, butter, garlic, parmigiano reggiano, lemon zest and mascarpone cheese, yea that’s right mascarpone. It’s heaven in a bowl, try it, you’ll like it, and did I mention quick, it’s Ejlicious! Oh I have to go, my doorbell is ringing, must be Giada! Have a great evening!
- Kosher salt
- 1 pound fusilli con buco pasta, such as Rustichella d’Abruzzo or Setaro
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 clove garlic, smashed
- 2 1/2 cups freshly grated Parmesan, plus more for serving
- 1 cup mascarpone, at room temperature
- 2 teaspoons grated lemon zest (from 1 large lemon)
- 1 1/2 cups frozen peas, thawed
- 1 tablespoon lemon juice
- 1 teaspoon pink peppercorns, ground
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
Sprinkle with the pink pepper and additional Parmesan, if desired.