Giada’s Italy: My Recipes for La Dolce Vita: A Cookbook

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From the Publisher

burrata with nectarines and corn

marinated salumi sandwich

Lemon and Pea Alfredo

Yield: Serves 6 Serve with: Tomato, Avocado, and Escarole salad

Fusilli con buco is one of my favorite pasta shapes for a creamy sauce like Alfredo that coats the long curlicues, and they’re fun to eat because they can be scooped up with a fork without any twirling. This is a summery take on Alfredo, with the bright colors (and flavors) of lemon and peas and mascarpone.

Recipe

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 11⁄2 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 11⁄2 cups pasta water total. Sprinkle with the ground pink peppercorns and additional Parmigiano-Reggiano, if desired.

Cook’s note: Look for pasta brands such as Rustichella d’Abruzzo or Setaro.

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

Publisher ‏ : ‎ Clarkson Potter (March 27, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0307987221
ISBN-13 ‏ : ‎ 978-0307987228
Item Weight ‏ : ‎ 2.34 pounds
Dimensions ‏ : ‎ 9.5 x 7.44 x 0.9 inches