Creamy Lemon Cavatappi with Pork & Peas
plus Lemony Breadcrumbs
Are you a lemon lover? Then this is your dish! You'll toss together springy cavatappi pasta with hearty ground pork and sweet green peas in a creamy sauce brightened with lemon juice and zest. Each plate is showered with buttery, lemony panko breadcrumbs for crunchy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Cavatappi Pasta
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
10 ounce
Ground Pork
1 teaspoon
Garlic Powder
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ ounce
Vidalia Onion Paste
4 ounce
Peas
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.
• While pasta cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium heat. Add panko and cook, stirring frequently, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan.
• Heat a drizzle of oil in pan used for panko over medium-high heat. Add pork* and season with garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Reduce heat under pan with pork to medium low; stir in peas, Vidalia onion paste, cream sauce base, and 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings). TIP: If pasta isn’t finished cooking yet, ladle pasta cooking water straight from the pot. Bring to a simmer; cook, stirring constantly, until sauce has thickened, 1-2 minutes. • Turn off heat; stir in drained cavatappi and juice from one lemon wedge (two wedges for 4) (if needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce). Taste and season with salt and pepper. Add another squeeze of lemon juice if desired.
• Divide pasta between shallow bowls. Top with lemony breadcrumbs and serve with remaining lemon wedges on the side.
Ground pork is fully cooked when internal temperature reaches 160°.
