Creamy Cavatappi (Print Version)
# Ingredients:
01 -
3/4 cup heavy cream.
02 -
1 tablespoon unsalted butter.
03 -
8 ounces cavatappi pasta.
04 -
1/2 teaspoon kosher salt.
05 -
1/2 teaspoon black pepper.
06 -
2 cloves garlic, minced.
07 -
1 tablespoon fresh lemon juice.
08 -
1/2 cup Parmesan, shredded.
09 -
1 cup peas, frozen (optional).
# Instructions:
01 -
Use a large pan to melt the butter. Toss in the garlic and cook until fragrant—just a few seconds.
02 -
Get a big pot, fill it with water, and bring it to a boil. Don’t forget to salt it generously.
03 -
Cook the cavatappi in boiling water. Stop when it’s almost cooked. Before draining, scoop out 1/2 cup of the pasta water.
04 -
Pour the cream into the pan, then season with salt and pepper. Let it simmer until it gets a bit thicker.
05 -
Slowly sprinkle in the Parmesan, stirring until smooth. Squeeze in lemon juice and give it a good mix.
06 -
Put the peas into a colander, then drain the pasta over the peas to warm them. Mix the pasta, peas, and sauce. Adjust the creaminess by adding some of the saved pasta water.
07 -
Taste and adjust the seasoning if it needs it. Pile on extra cheese if you want, and serve while it’s still hot.
# Notes:
01 -
Make a double batch to feed 4-6 people.
02 -
Keep salt levels in check depending on your pasta water.
03 -
Store leftovers in the fridge for up to 72 hours.