Cavatappi Alfredo and Peas
One of the joys, perhaps, of work-from-home and remote school is the ability to make a warm lunch. Everyone needs a warm lunch once in a while.
I started adding peas to boxed macaroni and cheese when kiddo was younger, and she loved it. It also fools me into thinking I’m doing something healthy, even if I’m not. As curly-headed folks, we love cavatappi, which is Italian for corkscrew. And fettucine alfredo is indeed Italian in origin even if we Americans have driven up its popularity with our love for butter and cheese. Note: I’m told the cream has been a more recent addition to the classic, popularized by Marcella Hazan in The Classic Italian Cookbook.
This recipe for cavatappi alfredo and peas is not difficult. It has 5 ingredients in addition to the pasta, and it takes about 5 minutes to put together. Maybe more, if you like a LOT of Parmesan cheese.
Officially, this is two servings. Kiddo ate the whole bowl. Scale up as necessary.
I am always tempted to make a second batch for myself.
FAQs about this cavatappi alfredo
Sure, conchiglie (“seashells”) would be perfect to trap the peas, but you could sub any short pasta. This might be one to try with cascatelli, the fun new pasta shape developed by Dan Pashman from the Sporkful podcast.
Steamed broccoli or cauliflower would both work well, although unless you are using leftovers you might have to dirty another pot. Speaking of leftovers, you could also add in some leftover chicken or shrimp for more protein.
Yes, you could use milk or yogurt, but it won’t be as thick and creamy. You could use milk to make a bechamel-based cheese sauce, but then we’re getting away from this one pot pasta.
It’s lunchtime, are we drinking already? Just kidding. Definitely white. I might try a viognier, which is often said to be the white wine for red wine lovers.
Alfredo is definitely best eaten immediately, but, if you have to, reheat it very gently on the stovetop.
Cavatappi alfredo and peas
- salt, for cooking pasta
- 4 oz cavatappi or other short pasta
- ½ cup frozen peas
- 1 tbsp unsalted butter
- 1 tbsp heavy cream
- 1 pinch nutmeg
- ½ oz grated Parmesan cheese, plus more for topping
- Cook pasta in a pot of salted boiling water until 2 minutes from al dente, then add in peas. When pasta is cooked, drain both into a strainer.salt, for cooking pasta, 4 oz cavatappi or other short pasta, 1/2 cup frozen peas
- Using the same pot, combine butter, cream, and nutmeg over medium-low heat until slightly thickened.1 tbsp unsalted butter, 1 tbsp heavy cream, 1 pinch nutmeg
- Add the pasta and peas back to the pot and continue to stir over medium-low heat until the pasta is well-coated.
- Off the heat, stir in Parmesan cheese, salt and pepper to taste, and serve immediately with extra Parmesan cheese as desired.1/2 oz grated Parmesan cheese, plus more for topping
If you make this cavatappi alfredo or just want to share how much you like the pasta shape, please comment here or share a pic with me on Instagram!
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