![[SWAP GROUND PORK TO TOFU] 20MM Creamy Pork & Pea Cavatappi with Lemony Breadcrumbs](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/6772d143d8e11bf8868538e8-19e25de8-28db6a55.jpeg)
[SWAP GROUND PORK TO TOFU] 20MM Creamy Pork & Pea Cavatappi with Lemony Breadcrumbs
- Wheat
- Milk
- Soy
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.
Ingredients
½ ounce
Vidalia Onion Paste
6 ounce
Cavatappi Pasta
(Contains: Wheat)
4 ounce
Peas
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
1 unit
Tofu
(Contains: Soy)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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 (1½ 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 ¼ cup pasta cooking water (½ 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.
