Creamy Cavatappi (Print Version)

# Ingredients:

01 - 8 ounces cavatappi pasta.
02 - 1 tablespoon unsalted butter.
03 - 2 cloves garlic, finely chopped.
04 - 3/4 cup heavy cream.
05 - 1/2 teaspoon kosher salt.
06 - 1/2 teaspoon black pepper.
07 - 1/2 cup grated Parmesan cheese.
08 - 1 tablespoon fresh lemon juice.
09 - 1 cup frozen peas (optional).

# Instructions:

01 - Fill a large pot with water and bring to a boil. Add a good pinch of salt.
02 - Drop in cavatappi and cook until almost al dente. Save 1/2 cup pasta water before draining.
03 - Melt butter in a large pan. Cook garlic until you can smell it, about 30 seconds.
04 - Pour in cream, add salt and pepper. Let it bubble gently until it starts to thicken.
05 - Stir in Parmesan bit by bit until melted. Add lemon juice and mix well.
06 - Put peas in strainer, drain pasta over them. Mix pasta and peas with sauce, adding pasta water until creamy.
07 - Check seasoning, add extra cheese on top, and serve hot.

# Notes:

01 - Double recipe for 4-6 people.
02 - Adjust salt based on pasta water seasoning.
03 - Stores in fridge up to 3 days.

Back