Best Lemon And Pea Alfredo Recipe :-With its rich flavor and creamy texture, Alfredo pasta is a popular comfort food that people all over the world adore. While butter, milk, and Parmesan cheese are the traditional ingredients of a classic Alfredo sauce, adding colorful peas and a twist of lemon may boost the flavor and freshness of this meal to new heights. This post will show you how to make the best lemon and pea Alfredo, which will satisfy your appetites and wow your dinner guests.
Best Lemon And Pea Alfredo RecipeÂ
Ingredients:
- 12 ounces of fettuccine pasta
- 2 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of freshly grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup of frozen peas, thawed
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Extra Parmesan cheese, for serving (optional)
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Instructions:
Cook the Pasta: Start by cooking the fettuccine pasta until al dente, following the directions on the package. Before you drain the pasta, don’t forget to set aside about 1 cup of the pasta cooking water. Later on, this starchy water will aid in thickening the sauce.
To make the sauce, melt the butter in a large skillet or saucepan over a medium heat. When the garlic is aromatic, add the minced garlic and sauté it for about one minute. Take care to prevent the garlic from browning.
Add the Cream: Slowly pour the heavy cream into the skillet containing the butter and garlic. Simmer the cream for a few minutes until a minor thickening occurs.
Add the Cheese: After the cream has somewhat thickened, add the freshly grated Parmesan cheese to the skillet one tablespoon at a time. Stir continuously until the cheese is completely melted and the sauce is creamy and smooth.
Add Lemon Zest and Juice: Whisk in the lemon zest and juice to give the sauce a zesty, vibrant taste. A little goes a long way, so feel free to experiment with the amount of lemon juice to suit your tastes.
Fold in the Peas: After thawing, carefully fold the peas into the sauce and give it a few minutes to warm through. The richness of the Alfredo sauce will be wonderfully complemented by the vivid green color and sweet flavor of the peas.
Combine Pasta and Sauce: Gently combine the cooked fettuccine pasta with the sauce in the skillet to ensure that it is uniformly coated. Add a small amount of the pasta cooking water that was set aside in case the sauce seems too thick until the right consistency is achieved.
Season to Taste: Add salt and freshly ground black pepper to the lemon and pea Alfredo pasta, then adjust the seasoning to your personal taste. You might not need to add much salt because Parmesan cheese is naturally salty.
Serve and Garnish: Spoon the pasta onto big platters or serving dishes after it’s well warm and nicely coated in sauce. provide some chopped fresh parsley as a garnish to provide some color and freshness. Before serving, top with a little more Parmesan cheese for an extra indulgent touch.
Have fun! While hot and creamy, serve the lemon and pea Alfredo pasta right away. To please even the pickiest eaters, serve it with crusty bread and a bright green salad for a filling and fulfilling supper.
Nutritional Information
- Serving Size: 1/4 of the recipe (approximately 1.5 cups)
- Calories: 560
- Total Fat: 34g
- Saturated Fat: 21g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 540mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 19g
 FAQs
1. Can I use other types of pasta for this recipe?
Absolutely! While fettuccine is traditionally used for Alfredo sauce, you can experiment with other pasta shapes such as linguine, spaghetti, or penne. Just keep in mind that different pasta shapes may affect the sauce-to-pasta ratio and cooking times.
2. Can I use fresh peas instead of frozen peas?
Yes, you can substitute fresh peas for frozen peas if they’re in season and available. Simply blanch the fresh peas in boiling water for a few minutes until they’re tender, then drain and add them to the sauce as directed in the recipe.
3. Is it necessary to use heavy cream for the sauce?
Heavy cream is preferred for its rich and creamy texture, but you can use half-and-half or whole milk as lighter alternatives. However, keep in mind that using lighter dairy products may result in a thinner sauce with less richness.
