Creamy pea and mascarpone alfredo pasta - the ultimate easy comfort food.
Yield: 4-6 servings
Ingredients
1 lb fusilli con buco or other long pasta
kosher salt, to taste
1½ cups frozen peas
3 tbsp unsalted butter
1 garlic clove, minced
2½ cups freshly grated Parmigiano-Reggiano
1 cup mascarpone cheese, room temperature
1 tsp pink peppercorns, ground
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, according to package directions. In the last 3 minutes of cooking, add the peas. Reserve 1 cup of the pasta cooking water. Drain and set aside.
Meanwhile, once the pasta has been added to the boiling water, start making the sauce. Heat a large straight-sided skillet over medium heat. Add the butter and melt. Once it is melted, add in the garlic. Saute for 1 minute, or until soft and fragrant. Add ½ cup of the pasta cooking water and decrease the heat to low.
Once the pasta is ready, transfer it to the pan with the sauce. Top with the Parmigiano-Reggiano and mascarpone. Toss to coat, adding the reserved pasta water as needed to form a thick sauce. Season to taste with salt. Divide among serving bowls and sprinkle with the pink peppercorns before serving.