Lemon and Pea Alfredo

🥘 Ingredients

• Parmesan
  2.5 c
• fusilli con buco pasta
  1 lb
• garlic
  1 clove
• lemon juice
  1 Tbsp
• lemon zest
  2 tsp
• mascarpone
  1 c
• olive oil
  2 Tbsp
• peas
  1.5 c
• pink pepper
  1 tsp
• salt
  3/4 tsp
• unsalted butter
  3 Tbsp

🍳 Cookware

• large pot
• large straight-sided skillet

1. 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 .

   fusilli con buco pasta: 1 lb
2. 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.

   unsalted butter: 3 Tbsp, olive oil: 2 Tbsp, garlic: 1 clove
3. 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.

   Parmesan: 2.5 c, mascarpone: 1 c, lemon zest: 2 tsp, salt: 3/4 tsp
4. 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).

   peas: 1.5 c, lemon juice: 1 Tbsp
5. 5

   Sprinkle with the pink pepper and additional Parmesan, if desired.

   pink pepper: 1 tsp