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Photo Credit: Elizabeth Newman

Lemon and Pea Alfredo


Lemon and Pea Alfredo



Prep Time

5 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Lemon and Pea Alfredo


  • 1 pound fusilli col buco (such as Rustichella d'Abruzzo or Setaro)
  • 3 tablespoons 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 teaspoon 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)


  1. 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.
  2. 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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
24 grams
14 grams
14 grams
Saturated Fat
8 grams
37 milligrams
387 milligrams
2 grams
2 grams
nut free

5 reviews & comments

  • Author's avatar image
    Melissa Rivera

    This was delish!! Super cheesy and very comforting!! Excited to eat the left overs for lunch today!!

  • Author's avatar image
    Nadine Ohman

    Sounds delicious! I think I’ll substitute the frozen peas with sugar peas. I love those and I can just cut them in pieces.

  • Author's avatar image
    Mercedaz Holmes

    Giada loves her lemons! üòÄ Now I love them too. This is so good. I didn’t use the pink peppercorns, but I will next time.

  • Author's avatar image
    The Giadzy Kitchen

    üçãüçãüçã Glad you liked it and that we got you loving lemons too!

  • Author's avatar image
    Charlene Tolman

    Looks good, will have to try it. Minus the peas of course. :)

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