Lemon and Pea Alfredo
"A creamy sauce like Alfredo coats the long curlicues of this fusilli con buco," says Giada. This Lemon and Pea Alfredo is a fresh twist on a creamy Italian classic. Featuring tender fusilli con buco pasta, silky mascarpone, vibrant peas, and a bright hit of lemon, it’s rich yet refreshing—perfect for weeknight dinners or elegant gatherings.
Equipment
- large pot – For boiling pasta.
- Large Straight-Sided Skillet – For making the sauce and tossing pasta.
- tongs – To transfer pasta into the sauce.
- Wooden Spoons – For stirring and combining.
- Microplane or Grater – For fresh lemon zest and Parmigiano-Reggiano.
Ingredients
- 1 lb fusilli con buco or other long pasta
- 3 tbsps unsalted butter
- 1 garlic clove minced
- 2½ cups freshly grated parmigiano-reggiano plus more (optional) for serving
- 1 cup mascarpone cheese at room temperature
- 2 tsps grated lemon zest
- 1½ cups frozen peas thawed
- 1 tbsp freshly squeezed lemon juice
- 1 tsp pink peppercorns ground
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente, 10 to 11 minutes. Meanwhile, once you've the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add butter to the hot pan. When the butter is melted, add garlic, stirring often, until soft and fragrant, about 1 minute. Add ½ cup of water from the pasta pot and reduce the heat to low.
- When the pasta is ready, transfer it to the pan with the sauce using tongs; reserve the pot of the cooking water. Raise the heat to medium and sprinkle 1½ cups of the parmigiano-reggiano onto the plain pasta. Stir to combine using 2 wooden spoons. Add the mascarpone, lemon zest, and ¾ tsp of salt. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the peas, lemon juice, and the remaining 1 cup of the parmigiano-reggiano. Toss well to combine, adding pasta water to thin the sauce to your desired consistency; you will probably use close to 1½ cups of pasta water in total. Sprinkle with ground pink peppercorns and additional parmigiano-reggiano, if desired.
Notes
Customizations:
- Protein Option: Add grilled chicken or shrimp for extra heartiness.
- Herbal Boost: Toss in fresh basil or parsley before serving.
- Extra Creamy: Stir in a splash of heavy cream with the mascarpone.
Storage Tips:
- Best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
- Reheat gently on the stove with a splash of milk or cream to restore creaminess.
Serving Tips:
- Garnish with extra Parmigiano-Reggiano and a pinch of pink peppercorns.
- Serve with garlic bread and a crisp green salad for a complete meal.
Cooking Tips:
- Reserve pasta water before draining – it’s essential for a silky sauce.
- Use freshly grated Parmigiano-Reggiano for best flavor and texture.
Nutrition
Calories: 220kcalCarbohydrates: 1gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 53mgSodium: 21mgPotassium: 4mgFiber: 0.01gSugar: 0.01gVitamin A: 700IUVitamin C: 0.2mgCalcium: 55mgIron: 0.01mg
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