Pearl Pasta Alfredo with Sweet Peas

I have been using this Giada de Laurentiis recipe for Alfredo sauce for over a year now.  It is light, creamy, full of lemony goodness and fail proof.  I can’t recommend it enough. My husband loves it when I use it with those teeny tiny pearl pasta bits.  This week at the producers market, I bought my first batch of organic sweet peas this season.  They are glorious.  I have used them in 3 recipes this week, and here is the first.

Pearl Pasta Alfredo with Sweet Peas

(Alfredo Sauce Recipe by Giada De Laurentiis – Everyday Italian)

1 1/2  cups Heavy Cream

1/4 cup fresh lemon juice (1 lemon)

6 tbs of unsalted butter (the recipe calls for unsalted, I use salted)

1-2 tsp grated lemon zest

Pinch of freshly grated nutmeg

1 cup freshly grated parmesan cheese (I also use pecorino b/c that’s what I have on hand)

1/4 tsp freshly ground white pepper

250g Pearl pasta

1/2 cup of freshly shelled green peas

  1. In a large heavy skillet, stir 1 cup of the cream and the lemon juice to blend.  Add the butter and cook over medium heat, stirring occasionally, just until the butter melts.
  2. Stir in the lemon zest and nutmeg and remove from heat.
  3. Meanwhile bring a large pot of salted water to a boil and cook the pasta until tender.
  4. Drain and add the pasta to the sauce with the 1/2 cup of cream and the cheese
  5. Over warm heat, toss  in the green peas and stir for about a minute until sauce thickens, then serve immediately.
  6. Garnish with a little arugula if you have some on hand…really nice little addition of flavor

Bon Appétit!

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