Lemon and Pea Alfredo

Recipes from “Giada’s Italy”

Makes 6 servings

Kosher salt 1 pound fusilli or other long pasta 3 tablespoons unsalted butter 1 garlic clove, minced 2.5 cups freshly grated Parmigiano-Reggiano, plus more (optional) for serving 1 cup mascarpone cheese, at room temperature 2 tablespoons grated lemon zest 1½ cups frozen peas, thawed 1 tablespoon freshly squeezed lemon juice 1 teaspoon pink peppercorns, ground

Instructions: 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 has melted, add the garlic and cook, 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 cooking water. Raise the heat to medium and sprinkle 1½ cups of the Parmigiano-Reggiano onto the plain pasta. Stir with 2 wooden spoons to combine. Add the mascarpone, lemon zest, and ¾ teaspoon salt. Toss well to coat, adding 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 think the sauce to your desired consistency; you will probably use close to 1½ cups pasta water total. Sprinkle with the ground pink peppercorns and additional Parmigiano-Reggiano, if desired.