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, cream cheese, and ⅓ cup reserved pasta cooking water (⅔ 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.