---
comments: true
tags:
  - italian
---
# :spaghetti: Lemon & Pea Alfredo

![Lemon and Pea Alfredo](../assets/images/lemon-and-pea-alfredo.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 11 minutes |

## :salt: Ingredients

- :spaghetti: 1 lb fusilli con buco pasta
- :butter: 3 Tbsp unsalted butter
- :olive: 2 Tbsp olive oil
- :garlic: 1 clove garlic
- :cheese_wedge: 2.5 cup Parmesan
- :cheese_wedge: 1 cup mascarpone
- :lemon: 2 tsp lemon zest
- :salt: 0.75 tsp salt
- :green_circle: 1.5 cup peas
- :lemon: 1 Tbsp lemon juice
- :salt: 1 tsp pink pepper

## :cooking: Cookware

- 1 large pot
- 1 large straight-sided skillet

## :pencil: 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.

## :link: Source

- <https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-and-pea-alfredo-4488393>