This creamy Giada’s Lemon and Pea Alfredo is prepared using fusilli pasta, mascarpone cheese, Parmigiano-Reggiano, lemon zest, and peas. This zesty Lemon and Pea Alfredo recipe is a dinner dish that takes about 30 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 1 pound of fusilli con buco or any other long pasta
• 3 tablespoons of unsalted butter
• 1 garlic clove, minced
• 2½ cups of freshly grated Parmigiano-Reggiano (plus extra for serving, if desired)
• 1 cup of mascarpone cheese, at room temperature
• 2 teaspoons of grated lemon zest
• 1½ cups of frozen peas, thawed
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of ground pink peppercorns
• Kosher salt, to taste

How To Make Giada Lemon and Pea Alfredo

1. Boil the Pasta: Start by bringing a large pot of salted water to a boil over high heat. Once the water is boiling, add the pasta and cook it for about 10 to 11 minutes, until it’s just shy of al dente.
2. Melt the Butter and Cook the Garlic: While the pasta is cooking, heat a large skillet over medium heat. Add the butter and let it melt completely. Once melted, add the minced garlic, stirring constantly for about a minute until it turns fragrant and soft.
3. Start the Sauce: Once the garlic is soft, carefully ladle ½ cup of the pasta cooking water into the skillet. Lower the heat to a simmer, making sure the sauce stays warm while the pasta finishes cooking.
4. Combine Pasta and Sauce: Once the pasta is cooked, use tongs to transfer it from the pot into the skillet with the sauce. Reserve the pasta cooking water for later. Increase the heat to medium and sprinkle 1½ cups of Parmigiano-Reggiano over the pasta. Stir well to coat the pasta evenly.
5. Add the Remaining Ingredients: Stir in the mascarpone cheese, lemon zest, and ¾ teaspoon of kosher salt, ensuring everything is fully mixed. Gradually add the reserved pasta water to thin the sauce to your liking, using about 1½ cups in total.
6. Finish the Dish: Finally, add the thawed peas, lemon juice, and the remaining 1 cup of Parmigiano-Reggiano. Stir well to combine, continuing to add pasta water if the sauce needs more thinning. Once the pasta is creamy and well-coated, sprinkle the ground pink peppercorns on top. Serve immediately, with extra Parmigiano-Reggiano if you’d like.

Recipe Tips

• Use fresh lemon juice: Freshly squeezed lemon juice gives a brighter flavor compared to bottled, so make sure to use it for the best results in your Alfredo sauce.
• Warm the mascarpone slightly: Let the mascarpone sit out for a few minutes to make it easier to stir into the sauce, which helps create a smoother, creamier texture.
• Toast the pink peppercorns: Lightly toast the pink peppercorns in a dry pan for a minute before grinding them. This enhances their flavor and gives your Alfredo a nice, subtle kick.
• Undercook the peas slightly: Thaw the peas but keep them a little firm so they maintain a pleasant texture when stirred into the warm pasta sauce.
• Reserve extra pasta water: Always save more pasta water than you think you’ll need, as it helps adjust the sauce consistency without thinning out the flavor.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Cacio E Pepe
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada De Laurentiis Baked Bolognese