Lemon & Pea Alfredo
 Total Time |
|---|
| 11 minutes |
Ingredients
- 1 lb fusilli con buco pasta
3 Tbsp unsalted butter
2 Tbsp olive oil
1 clove garlic
2.5 cup Parmesan- 1 cup mascarpone
2 tsp lemon zest- 0.75 tsp salt
1.5 cup peas- 1 Tbsp lemon juice
- 1 tsp pink pepper
Cookware
- 1 large pot
- 1 large straight-sided skillet
Instructions
Step 1
Bring a large pot of salted water to a boil over high heat. Add the fusilli con buco pasta and cook until just short of al dente, 10 or 11 minutes.
Step 2
Meanwhile, heat a large straight-sided skillet over medium heat. Add the unsalted 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.
Step 3
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.
Step 4
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 1.5 cups pasta water in all).
Step 5
Sprinkle with the pink pepper and additional Parmesan, if desired.
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