Ingredients

The following ingredients have 6 Servings
  • 1 pound fusilli col buco
  • such as rustichella d’abruzzo or setaro
  • 3 tablespoons unsalted butter
  • 1 clove garlic
  • minced
  • 2 1/2 cups freshly grated parmesan cheese
  • plus more for garnish
  • 1 cup mascarpone cheese
  • at room temperature
  • 2 teaspoons lemon zest (from 2 lemons)
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups frozen peas
  • thawed
  • 1 tablespoon lemon juice
  • 1 teaspoon pink peppercorns
  • ground

Instruction

  • Bring a large pot of salted water to a boil over high heat
  • Add the pasta and cook until just under al dente, about 10 or 11 minutes
  • Meanwhile 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
  • Add 1/2 cup of the pasta water and reduce the heat to low
  • When the pasta is ready, remove it from the water and add it directly to the pan with the sauce
  • Bring the heat back to medium and sprinkle 1 1/2 cups of the parmesan directly on the plain pasta; stir to combine
  • Add the mascarpone, zest and salt
  • Toss well to coat, adding pasta water as needed to thin the sauce and to assist in finishing cooking the pasta
  • Add the peas, lemon juice and remaining cheese
  • Toss well to combine, adding pasta water as needed to reach the desired consistency of the sauce
  • You will more than likely use close to 1 1/2 cups pasta water total
  • Sprinkle with the pink peppercorns and additional parmesan, if desired
  • Excerpt from 'Giada's Italy' by Giada De Laurentiis
  • Copyright © 2018 by Giada De Laurentiis
  • Used with permission by Clarkson Potter
  • All rights reserved