Creamy Cavatappi

01Method

1. 1

   Bring a large pot of water to a boil over high heat. Add a generous amount of salt, then stir in the pasta. Cook until just shy of al dente, following the package timing.

2. 2

   While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant but not colored, about 30 seconds. Pour in the cream gradually while stirring, then season with salt and pepper. Bring the mixture to a gentle simmer, adjusting the heat as needed, and stir until slightly thickened, about 3 minutes. Incorporate the Parmesan in small additions, stirring after each until fully melted. Stir in the lemon juice, then lower the heat to minimum until the pasta is ready, stirring occasionally.

3. 3

   Place the frozen peas in a colander. Before draining, scoop out about half a cup of pasta cooking water. Drain the pasta directly over the peas — the hot water and pasta will help thaw them.

4. 4

   Add the pasta and peas to the sauce in the skillet (or combine everything back in the pasta pot and pour the sauce over). Pour in a portion of the reserved pasta water and set the heat to medium. Toss continuously until the sauce turns creamy and clings to the pasta, 3 to 5 minutes, adding more pasta water in small splashes if the sauce is too thick. Adjust seasoning with salt and pepper as needed. Finish with a sprinkle of extra Parmesan and serve right away. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or cream.