Best 2 Lemon And Pea Alfredo Recipes

Craving a delightful and vibrant pasta dish that bursts with citrusy freshness and delicate sweetness? Look no further than lemon and pea alfredo! This culinary masterpiece combines the tangy brightness of lemon with the vibrant green of peas, creating a flavor profile that is both tantalizing and comforting. Immerse yourself in the velvety texture of the creamy alfredo sauce as it coats each strand of pasta perfectly, infusing it with a harmonious blend of flavors that will transport your taste buds to a state of pure bliss. Join us on a culinary journey as we explore the delightful world of lemon and pea alfredo, offering you a collection of irresistible recipes that will satisfy your cravings for a vibrant and flavorful pasta experience.

Let's cook with our recipes!

LEMON AND PEA ALFREDO

Lemon and Pea Alfredo image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 pound fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro
3 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 1/2 cups freshly grated Parmesan, plus more for serving
1 cup mascarpone, at room temperature
2 teaspoons grated lemon zest (from 1 large lemon)
1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon pink peppercorns, ground

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
Meanwhile, heat a large straight-sided skillet over medium heat. Add the 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.
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.
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 1/2 cups pasta water in all).
Sprinkle with the pink pepper and additional Parmesan, if desired.

LEMON AND PEA ALFREDO

Lemon and Pea Alfredo image

"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

Ingredients

1 pound fusilli con buco 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

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.

Tips:

Use high-quality ingredients, especially the Parmesan cheese. Freshly grated Parmesan has the best flavor.
Don't overcook the peas. They should be bright green and tender.
If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
Add a squeeze of lemon juice to taste. This will brighten up the flavors of the sauce.
Serve the sauce immediately over your favorite pasta. It's also great on chicken or fish.

Conclusion:

Lemon and pea Alfredo is a delicious and easy-to-make sauce that's perfect for a quick and easy weeknight meal. It's also a great way to use up leftover peas. With its creamy texture and bright citrus flavor, this sauce is sure to please everyone at your table. So next time you're looking for a new pasta sauce recipe, give lemon and pea Alfredo a try. You won't be disappointed!