4.0 from 3 votes
Lemon & Pepper Alfredo Pasta Shells with Peas
A creamy Alfredo sauce recipe gets a tasty hit of Spring and some zest with lemon and pepper in this Lemon Pepper Alfredo Pasta Shells with Peas recipe.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 servings
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup (250 ml) heavy (whipping) cream
- 2 small-medium garlic cloves, minced
- 2 tbsp salted butter (if unsalted butter is used add 1/2 tsp kosher salt)
- 1 tsp fresh ground black pepper
- 1/2 cup grated parmesan cheese (preferably fresh grated), plus more for serving
- 1 lbs (454 grams) large pasta shells (not jumbo)
- 1 cup peas, fresh or frozen
- 1/4 cup fresh chopped flat-leaf (Italian) parsley, optional*
Notes
- * Parsley is a power house food. It contains a serious punch of Vitamin C, iron, fibre, and calcium amongst other essentail vitamin and minerals. I try to work it into dishes for my kids as often as I can so that they (a) gain exposure to it, and (b) through that exposure like it. While I've marked the parsley as optional here, it's not really tasted through the alfredo sauce and I'd suggest giving it a go.