Creamy Cavatappi

Ingredients

8 ounces (1/2 pound) cavatappi pasta

1 tablespoon unsalted butter

2 cloves garlic, minced

3/4 cup heavy cream

1/2 teaspoon kosher salt, plus more for the pasta water

1/2 teaspoon finely ground black pepper

1/2 cup (1.3 ounces) finely grated Parmesan cheese, plus more for garnish

1 tablespoon fresh lemon juice

1 cup frozen peas, optional

1/4 cup to 1/2 cup reserved pasta cooking water

Method

Cook the pasta:

Put a large pot of water on to boil over high heat. Season generously with salt.

Once the water is boiling, add the pasta and stir. Cook until just short of al dente, according to the package directions.

Meanwhile, make the sauce:

While the pasta cooks, add the butter to a large skillet over medium heat. Once melted, add the garlic and cook just until fragrant but not browned, about 30 seconds. 

Slowly add the cream while stirring and season with salt and pepper. Bring to a simmer, reducing the heat if needed to maintain a simmer. Cook, while stirring, until slightly thickened, about 3 minutes.

Add the Parmesan a small handful at a time, sprinkling it over top and stirring each time until melted. Add the lemon juice and stir. Turn the heat as low as it’ll go until the pasta is ready, stirring occasionally.

Drain the pasta and thaw the peas:

Reserve 1/2 cup of the pasta water. Add the frozen peas to a colander.

Drain the pasta over the frozen peas (the hot pasta will help defrost the peas).

Taste, adding salt and/or pepper if needed. Top with a sprinkle of Parmesan cheese and serve immediately.

Creamy cavatappi is best eaten hot and freshly made, but you can refrigerate it in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little water or cream to loosen the sauce.

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