Lemon And Pea Alfredo Food
LEMON AND PEA ALFREDO
"A creamy sauce like alfredo coats the long curlicues of this fusilli con buco," says Giada.
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just under al dente, 10 to 11 minutes. Meanwhile, once you?ve added the pasta to the boiling water, heat a large straight-sided skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add 1/2 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 cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the parmigiano-reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest and 3/4 teaspoon 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 parmigiano-reggiano. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional parmigiano-reggiano, if desired.
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- Bring a large pot of salted water to boil over medium-high heat. Add the pasta and cook just until tender, about 10-11 minutes.
- When the pasta is cooking in the boiling water, add the butter to a high-sided skillet or pot. When the butter has melted, add the garlic and cook, stirring often until soft and aromatic - don't burn the garlic or it will taste bitter. Add 1/2 cup of water from the pasta pot and reduce the heat to low.
- When the pasta is ready, don't drain the pasta. Using a slotted spoon transfer the pasta to the pan with the garlic sauce and reserve the cooking water. Raise the heat to medium and add 1 1/2 cups of the Parmigiano-Reggiano onto the plain pasta. Stir with two wooden spoons to toss and combine. Add the mascarpone cheese, lemon zest, and 3/4 tsp salt, tossing to coat - add additional pasta water to thin the sauce and continue cooking the pasta. Add the peas, lemon juice and remaining 1 cup of Parmigiano-Reggiano and toss well to combine. Keep adding pasta water to thin the sauce to your desired consistency; you will probably use around 1 1/2 cups water total. Sprinkle with black pepper or ground pink peppercorns and add additional Parmigiano-Reggiano, if desired. Serve immediately.
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