Alfredo Pasta with Lemon and Green Peas

Ingredients:

• 450 g fusilli con buco or other long pasta
• 3 tablespoons unsalted butter
• 1 clove garlic, minced
• 2.5 cups freshly grated Parmesan cheese, plus extra (optional) for serving
• 1 cup mascarpone cheese, room temperature
• 2 tsp. grated lemon zest
• 1.5 cups frozen green peas, defrosted
• 1 tbsp. freshly squeezed lemon juice
• 1 teaspoon ground pink peppercorns

Preparation:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just firm to the touch, 10-11 minutes. Meanwhile, heat a large, straight-sided skillet over medium heat. Add the butter to the hot skillet. Once the butter has melted, add the garlic and cook, stirring frequently, until softened, about 1 minute. Add 1/2 cup of the pasta's water and reduce the heat to low.
2. When the pasta is done, transfer it with tongs to the saucepan; leave the saucepan with the water on the stove. Increase the heat to medium and add 1.5 cups of Parmesan cheese to the pasta. Stir with two wooden spoons to distribute evenly. Add the mascarpone, lemon zest, and 3/4 teaspoon of salt. Stir well to coat the pasta, adding more hot water from the saucepan if necessary.
3. Add the green peas, lemon juice, and the remaining 1 cup of Parmesan cheese. Mix well, adding more pasta water if needed to thin the sauce to the desired consistency; you'll need about 1.5 cups of the pasta water in total. Sprinkle with ground pink pepper and add more Parmesan cheese, if desired.