Lemon and Pea Pasta
Modified from Food Network Magazine
1 lb pasta (they used fusilli,,,I used something curly)
3 tbsp butter
1 garlic clove, minced
2 1/2 cups Parmesan (so this was a LOT ad I didn't use it all)
1 cup mascarpone cheese (which I did buy, although I found some good substitution methods online), at room temperature (which I always forget....))
2 tsp grated lemon zest
1 1/2 cups frozen peas (I just used the whole bag), thawed (peas cook so fast I didn't bother)
1 tbsp lemon juice (I just used the juice from zested lemons)
1 tsp ground pepper (they said pink, I actually found a mixed pepper grinder at the store and I used that)
Cook pasta (as a note, you will need pasta water, so don't drain this before you reserve it if you can't get this all done in their schedule...which I never can!).
Meanwhile, heat a large skillet over medium heat. Melt butter, then add garlic and cook for about one minute. Add 1/2 cup pasta water and reduce heat to low. So now they add pasta at this point...I didn't....mainly because I'd forgotten to set the mascarpone out so I needed to melt it more and I'd rather build the sauce without it. Anyway, so I added mascarpone next and stirred until completely melted into the sauce. Add 1.5 cups Parmesan and lemon zest (they added salt, but I didn't since I used salted butter and they used unsalted). Add more pasta water if too thick. Then add peas, lemon juice, rest of Parmesan (I didn't do the full 2.5 cups) and pepper. Add more pasta water if necessary. Toss with noodles and serve. Can serve with more Parmesan (I didn't...).
Serves 6 (it makes a lot)