Lemon and Pea Alfredo

Lemon and Pea Alfredo
6 servings

A simple alfredo that you can serve as a first course or as a side dish.



Kosher salt
lb(s) fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro
Tbsp unsalted butter
Tbsp olive oil
clove garlic, smashed
2 ½
cups freshly grated Parmesan, plus more for serving
cup mascarpone, at room temperature
tsp grated lemon zest (from 1 large lemon)
1 ½
cups frozen peas, thawed
Tbsp lemon juice
tsp pink peppercorns, ground


Step 1

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.

Step 2

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.

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 1/2 cups pasta water in all).

Step 5

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

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