Garlic Butter Ditalini Peas (Print View)

Ditalini pasta coated in garlic butter with bright green peas for a simple, flavorful dinner.

# What You’ll Need:

→ Pasta

01 - 10 oz ditalini pasta
02 - 6 cups water
03 - 1 tablespoon salt

→ Sauce

04 - 4 tablespoons unsalted butter
05 - 4 large garlic cloves, finely minced
06 - 1 cup frozen peas, unthawed
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon red pepper flakes (optional)
09 - 1/3 cup grated Parmesan cheese, plus extra for serving
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Zest of 1 lemon (optional)

# Directions:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook until just al dente according to package directions, stirring occasionally. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant but not browned, about 1 minute.
03 - Stir in frozen peas. Cook for 2 to 3 minutes until heated through and bright green.
04 - Add drained pasta to skillet along with black pepper and optional red pepper flakes. Toss to coat, adding reserved pasta water if mixture appears dry.
05 - Remove from heat. Stir in Parmesan cheese, parsley, and lemon zest if using. Toss until cheese melts and ingredients are well combined. Adjust seasoning to taste and serve immediately with extra Parmesan on top.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and uses ingredients you probably already have.
  • The garlic butter clings to every piece of pasta, making each bite ridiculously creamy and rich.
  • It's gentle enough for picky eaters but flavorful enough to impress anyone who tries it.
02 -
  • Reserve that pasta water before you drain—without it, the sauce can turn greasy instead of creamy.
  • Don't let the garlic brown or it'll taste sharp and bitter instead of sweet and mellow.
  • Toss the Parmesan in off the heat so it melts smoothly instead of seizing up into grainy clumps.
03 -
  • Use the best Parmesan you can afford—it makes a noticeable difference in such a simple dish.
  • If the sauce looks dry, add pasta water a tablespoon at a time instead of dumping it all in at once.
  • Taste before adding extra salt since the cheese and pasta water are already salty.
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