Pin It I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. All I had was a box of ditalini, some butter, garlic, and a bag of frozen peas I'd forgotten about. Twenty minutes later, I was scraping my plate clean, surprised at how something so simple could taste so satisfying. It's become my go-to ever since when I need comfort without the fuss.
The first time I made this for my kids, they didn't complain once. They didn't even ask for ketchup, which is basically a miracle in my house. My youngest said the peas tasted like little green surprises, and honestly, I haven't described them any other way since. It's one of those meals that doesn't need fanfare to win people over.
Ingredients
- Ditalini pasta: These tiny tubes trap the garlic butter beautifully. If you can't find them, any small shape like elbows or shells works just as well.
- Unsalted butter: The base of the sauce. I always use unsalted so I can control the seasoning, especially since the Parmesan adds saltiness later.
- Garlic cloves: Mince them finely so they melt into the butter. Burnt garlic turns bitter fast, so keep the heat gentle.
- Frozen peas: Don't bother thawing them. Tossing them in frozen keeps them bright green and sweet instead of mushy.
- Parmesan cheese: Freshly grated melts into the pasta like magic. The pre-shredded stuff just doesn't have the same silky effect.
- Lemon zest: Optional, but it cuts through the richness and makes the whole dish feel a little brighter and less heavy.
- Red pepper flakes: Just a pinch adds warmth without making it spicy. I skip it when I'm cooking for the kids.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook the ditalini until just al dente, stirring now and then so it doesn't clump. Before draining, scoop out half a cup of that starchy pasta water—it's your secret weapon for a silky sauce.
- Sauté the garlic:
- Melt the butter over medium heat until it stops foaming, then add the garlic and stir constantly for about a minute. You want it fragrant and golden, not brown.
- Add the peas:
- Toss in the frozen peas straight from the bag and let them heat through for a few minutes. They'll brighten up and add little pops of sweetness.
- Combine everything:
- Add the drained pasta to the skillet along with black pepper and red pepper flakes if you're using them. Toss it all together, adding splashes of pasta water until it looks glossy and coats every piece.
- Finish with cheese:
- Pull the skillet off the heat and stir in the Parmesan, parsley, and lemon zest. The residual heat will melt the cheese into a creamy coating without making it clumpy.
- Taste and serve:
- Adjust the seasoning if needed, then serve it hot with extra Parmesan on top. It's best eaten right away while the butter is still silky.
Pin It There's something about sitting down to a bowl of this on a cold evening that feels like a small act of kindness to yourself. It doesn't need to be fancy to be exactly what you need. Sometimes the simplest things are the ones that stick with you longest.
Making It Your Own
I've tossed in leftover rotisserie chicken, crumbled bacon, and even sautéed mushrooms depending on what's around. Each version feels a little different but just as comforting. You can also swap the peas for spinach or broccoli if that's what you have on hand.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the butter can stiffen up when cold. Reheat gently in a skillet with a splash of water or broth to bring back that creamy texture. The microwave works too, but stir it halfway through so it heats evenly.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in lemon and olive oil, or a slice of crusty bread to soak up any extra sauce. If you want to make it feel a little more special, add a glass of crisp white wine and call it dinner. Here are a few quick ideas to round out the meal.
- Serve alongside roasted vegetables like zucchini or cherry tomatoes for extra color and nutrition.
- Top with toasted pine nuts or breadcrumbs for a little crunch.
- Finish with a drizzle of good olive oil and a crack of fresh black pepper right before serving.
Pin It This is the kind of recipe I come back to when I need something easy, warm, and reliable. I hope it becomes one of your favorites too.
Recipe FAQs
- → Can I use other pasta shapes instead of ditalini?
Yes, small pasta shapes like elbow macaroni, orzo, or small shells work well and hold the garlic butter sauce beautifully.
- → How do I prevent the garlic from burning?
Cook the minced garlic over medium heat just until fragrant, about one minute, stirring constantly to avoid browning or burning.
- → Is it necessary to reserve pasta cooking water?
Reserving some pasta water helps loosen the sauce and allows it to cling better to the pasta for a silky texture.
- → Can I make this dish vegan?
Yes, substitute butter with plant-based alternatives and omit the Parmesan or replace it with nutritional yeast for a similar savory taste.
- → What ingredients brighten this dish’s flavor?
Lemon zest and fresh parsley add freshness and a subtle zing that enhances the richness of the garlic butter sauce.
- → Can I add protein to this dish?
Certainly! Stir in cooked chicken, ham, or crispy bacon for added protein and heartiness.