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🍝 Lemon & Pea Alfredo

Lemon and 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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