Best Lemon And Pea Alfredo Recipes

Lemon and Pea Alfredo image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 9

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.

Lemon Alfredo image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

Sunny's 5-Ingredient Lemon and Cheese Peas image

Provided by Sunny Anderson

Categories side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 7

1/2 cup (8 tablespoons) olive oil or salted butter
2 cloves garlic, minced or grated on a rasp grater
Zest and juice of 1 lemon
4 tablespoons fresh thyme leaves, gently chopped
Kosher salt and freshly ground black pepper
4 cups fresh spring, English or snow peas
8 to 12 ounces shaved or grated Pecorino-Romano cheese

Steps:

In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

Pasta Alfredo with Lemon and Asparagus image

Provided by Martha Stewart

Time 35m

Yield Serves 4

Number Of Ingredients 7

3 large egg yolks
1 cup heavy cream
2 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups), plus more for serving
1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces linguine
1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

Steps:

In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.