Easy Creamy Cavatappi (Print version)
Creamy cavatappi tossed with garlic, parmesan, peas, and a light lemon finish for a cozy 25-minute pasta dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) cavatappi pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta cooking water
For the creamy sauce
04 -
2 tablespoons (28 g) unsalted butter
05 -
3 cloves garlic, finely minced
06 -
1 cup (240 ml) heavy cream
07 -
1 cup (85 g) finely grated parmesan cheese, plus more for serving
08 -
1 cup (135 g) frozen peas
09 -
1/2 teaspoon freshly ground black pepper
10 -
1 tablespoon fresh lemon juice
11 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the cavatappi until just al dente, then reserve 1 cup of pasta water and drain.
02 -
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, stirring so it does not brown.
03 -
Pour in the heavy cream and bring it to a gentle simmer. Stir in the frozen peas and cook for 2 minutes until hot.
04 -
Reduce the heat to low. Stir in the parmesan a handful at a time, adding splashes of pasta water as needed until the sauce is smooth.
05 -
Add the drained cavatappi, black pepper, and lemon juice. Toss for 1-2 minutes until glossy and coated. Finish with parsley and extra parmesan if desired.
# Good to know:
01 -
Best served immediately while the sauce is glossy.
02 -
Reserve pasta water before draining so the sauce can be adjusted at the end.
03 -
Finely grated parmesan melts more smoothly than pre-shredded cheese.