Lemon and Pea Alfredo

🥘 Ingredients

• fusilli con buco pasta 1 lb
• unsalted butter 3 Tbsp
• olive oil 2 Tbsp
• garlic 1 clove
• Parmesan 2 ½ cup
• mascarpone 1 cup
• lemon zest 2 tsp
• salt ¾ tsp
• peas 1 ½ cup
• lemon juice 1 Tbsp
• pink pepper 1 tsp

1. 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 .
2. 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.
3. 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.
4. 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).
5. 5

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