Note: This recipe originally appeared in the July 31, 2018, issue of Wine Spectator, "Mark Aubert."
Recipe courtesy of chef Giada De Laurentiis
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 Parmigiano, plus more for finishing
• 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
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. When done, you will add the pasta directly to the sauce and reserve the pasta water.
2. Meanwhile, heat a large, straight-sided skillet over medium. Add the butter. When the butter is melted, add the garlic and cook, stirring often until soft and fragrant. Add 1/2 cup pasta water and reduce heat to low.
3. When the pasta is ready, remove it from the water and add it directly to the pan with the sauce. Raise heat to medium and sprinkle 1 1/2 cups Parmigiano directly onto the 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 finish cooking the pasta. Add the peas, lemon juice and remaining cheese. Toss well to combine, adding more pasta water as needed. You will more than likely use close to 1 1/2 cups pasta water total. Sprinkle with the pink peppercorns and additional Parmigiano, if desired. Serves 6.
Sommelier's pick: Poggio al Tesoro Vermentino Bolgheri Solosole 2016
"Lemon and pea Alfredo is a fairly rich dish. Vermentino has a natural heavier palate weight to the mouthfeel, not as heavy as Chardonnay, but not as light as Pinot Grigio, so it complements this dish well with its bright citrus notes, slight salinity and great minerality and acid. This wine also sees no oak or malolactic, which is too overbearing on Alfredo."—James Bremner, Giada lead sommelier.
Wine Spectator alternates:
Collemassari Vermentino Montecucco Melacce 2016 (90 points, $20)
Arnaldo Caprai Grechetto Colli Martani Grecante 2016 (89 points, $20)
