Creamy Lemon Cavatappi with Pork & Peas

• 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.