Creamy Cavatappi Weeknight Pasta (Printable Recipe)
Quick, creamy cavatappi with Parmesan and peas—perfect for easy weeknight dinners.
# Ingredients You'll Need:
→ Pasta
01 -
8 ounces cavatappi pasta
→ Sauce
02 -
1 tablespoon unsalted butter
03 -
2 cloves garlic, minced
04 -
3/4 cup heavy cream
05 -
1/2 teaspoon kosher salt, plus more for boiling water
06 -
1/2 teaspoon finely ground black pepper
07 -
1/2 cup finely grated Parmesan cheese, plus more for garnish
08 -
1 tablespoon fresh lemon juice
09 -
1 cup frozen peas (optional)
10 -
1/4 to 1/2 cup reserved pasta cooking water
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add the cavatappi and stir. Cook until just shy of al dente according to package directions.
02 -
While the pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
03 -
Slowly pour in the heavy cream while stirring. Season with salt and pepper. Bring to a gentle simmer and cook, stirring, until slightly thickened, about 3 minutes.
04 -
Add Parmesan cheese a handful at a time, stirring after each addition until melted. Stir in the lemon juice and reduce heat to low until pasta is ready.
05 -
Reserve 1/2 cup of pasta water. Place frozen peas in a colander and drain the hot pasta over them to thaw.
06 -
Add pasta and peas to the skillet with the sauce, or return to the pot and pour sauce over. Add 1/4 cup reserved pasta water and toss constantly over medium heat until the sauce evenly coats the pasta, about 3 to 5 minutes.
07 -
Add more reserved pasta water in small splashes if needed to loosen the sauce. Season to taste, garnish with Parmesan, and serve hot.
# Extra Tips:
01 -
The hot drained pasta helps defrost the peas quickly when poured over them in the colander.
02 -
Reserved pasta water helps emulsify and thicken the sauce while maintaining a silky texture.