Garlic Butter Ditalini Peas (Print Version)

Tender ditalini pasta coated in garlic butter and sweet peas, ready in under 30 minutes.

# Components:

→ 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 (do not thaw)
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 instructions, stirring occasionally. Reserve 1/2 cup of 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 and cook for 2 to 3 minutes until heated through and bright green.
04 - Add drained pasta to skillet along with black pepper and red pepper flakes if using. Toss to coat, adding reserved pasta water if mixture appears dry.
05 - Remove skillet from heat. Stir in Parmesan cheese, parsley, and lemon zest if using. Toss until cheese melts and ingredients combine. Adjust seasoning to taste and serve immediately with extra Parmesan on top.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The garlic butter coats every tiny piece of pasta so completely that even your pickiest eaters won't push it around their plate.
  • Your grocery bill stays small while the comfort factor stays huge.
02 -
  • Brown garlic tastes acrid and ruins the whole dish, so watch it like a hawk and pull it off the heat the moment it's fragrant.
  • Reserved pasta water is not optional—it's what transforms this from dry and clumpy to silky and cohesive, so don't drain it and forget about it.
03 -
  • Finish the dish off heat, never on the burner, so the Parmesan melts gently instead of turning grainy and separated.
  • The lemon zest is optional but transforms the dish from comforting into something that feels a little special and restaurant-worthy.
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