Copper State Cook Book 2020

Lemon and Pea Alfredo
1 pound fusilli con buco or
other long pasta
3 tablespoons unsalted butter
1 garlic clove, minced
2½ cups freshly grated
parmigiano-reggiano, plus
more (optional) for serving
1 cup mascarpone cheese,
at room temperature
2 teaspoons grated lemon
zest
1½ cups frozen peas, thawed
1 tablespoon freshly
squeezed lemon
1 teaspoon pink peppercorns
ground
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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 ½ 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 1½ cups of the
parmigiano-reggiano onto the plain pasta. Stir with 2
wooden spoons to combine. Add the mascarpone, lemon
zest and ¾ 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 1½ cups pasta water total. Sprinkle
with the ground pink peppercorns and additional
parmigiano-reggiano, if desired.
Submitted by Rhiann | Account Recovery
“When baking, follow
directions. When cooking,
go by your own taste.”
24 – Laiko Bahrs
25
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