This spring spin on a pasta Alfredo is heavenly. The flavors are bright, and the mascarpone cheese makes this dish perfectly creamy. Did I mention the whole dish is ready in about 20 minutes?!
I snagged this recipe from Giada’s Italy (cookbook linked here). This is the first recipe I have made from her book, and it is a 10 out of 10!
I will definitely be making a summer take on this recipe coming!
Spring Lemon and Pea Alfredo
1 lb pasta of your choice
3 tbsp butter
1 garlic clove, minced
1 tbsp red chili flakes
2 1/2 cups of Parmigiano-Reggiano, plus more for serving
1 cup mascarpone cheese
2 tsp lemon zest
1 1/2 cup frozen peas, thawed
1 tbsp freshly squeezed lemon juice
salt and pepper to taste
Bring a large pot of heavily salted water to a boil. Add the pasta and cook until just al dente, 10 to 11 minutes.
Meanwhile, while the pasta is cooking, heat a large skillet over medium heat. Add the butter to the hot pan. When the butter is melted, add the garlic and red chili flakes and cooking until 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; 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 a wooden spoon to combine. Add the mascarpone, lemon zest, and 3/4 tsp of 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 remaining Parmigiano-Reggiano. Toss well to combine, adding pasta waster as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups of pasta water total.
Season with salt and pepper to taste and sprinkle with additional Parmigiano-Reggiano, if desired.
RECIPE FROM GIADA’S ITALY COOKBOOK