Pea and Mascarpone Alfredo Pasta
 
 
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
  1. 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.
  2. 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.
  3. 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.
Notes
Recipe from Giada's Italy
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/03/pea-and-mascarpone-alfredo-pasta.html