Creamy Lemon Cavatappi With Pork Peas Recipe

Italian cuisine · 451 calories

Creamy Lemon Cavatappi with Pork Peas recipe

About this recipe

Creamy Lemon Cavatappi with Pork & Peas is a vibrant, comforting Italian-inspired pasta dish. Tender pork, sweet peas, and zesty lemon come together in a luscious, silky sauce that clings perfectly to the spiraled cavatappi noodles. This family-friendly dinner is bursting with fresh flavors and a touch of indulgence.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • - Rummo Tagliatele Pasta
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 500 G Raw Minced Pork No Bone & No Offal 500g
  • 50G Pepper Black Ground BWFO
  • - Kerrymaid UHT Whipping Cream
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 100 G Fresh Green Peas 100g
  • - Co-Op Italian Grated Parmigiano Reggiano
  • - Ktc Minced Garlic Paste
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package instructions until al dente (about 8-10 minutes). Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
  2. 2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  3. 3. Add the pork mince to the skillet. Cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and fully cooked. Season with a pinch of salt and black pepper.
  4. 4. Reduce the heat to medium and pour in the double cream. Stir well to combine with the pork, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3-4 minutes to thicken slightly.
  5. 5. Add the zest and juice of the lemon to the skillet, stirring to incorporate. Taste and adjust seasoning with additional salt and pepper as needed.
  6. 6. Stir in the cooked peas and simmer for another 2-3 minutes until heated through.
  7. 7. Add the cooked cavatappi pasta to the skillet and toss to coat evenly in the creamy sauce. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
  8. 8. Remove the skillet from the heat and stir in the grated Parmesan cheese. Toss well to combine, ensuring the cheese melts into the sauce.
  9. 9. Serve the creamy lemon cavatappi hot, garnished with fresh parsley and additional Parmesan cheese if desired.