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Ingredients
  • 8 ounces (½ pound) cavatappi pasta
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • ½ teaspoon kosher salt, plus more for the pasta water
  • ½ teaspoon finely ground black pepper
  • ½ cup ( 1.3 ounces) finely grated Parmesan cheese, plus more for garnish
  • 1 tablespoon fresh lemon juice
  • 1 cup frozen peas, optional
  • ¼ cup to ½ cup reserved pasta cooking water
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