Garlic Butter Ditalini Peas (Printable)

Ditalini pasta coated in garlic butter sauce with bright green peas offering a simple, cozy dish.

# What You 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
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Zest of 1 lemon (optional)

# Directions:

01 - Bring 6 cups of water to a boil in a large pot. Add 1 tablespoon salt and 10 oz ditalini pasta. Cook until just al dente, stirring occasionally as per package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
03 - Stir in 1 cup frozen peas and cook for 2 to 3 minutes until heated through and bright green.
04 - Add drained pasta to the skillet along with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if using. Toss well to coat, adding a splash of reserved pasta water if the mixture seems dry.
05 - Remove from heat. Stir in 1/3 cup grated Parmesan cheese, 2 tablespoons chopped parsley, and lemon zest if desired. Toss until cheese melts and ingredients are well combined. Adjust seasoning as needed and serve immediately topped with additional Parmesan.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, making it perfect for nights when you're too tired to think about dinner.
  • The pasta water creates its own silky sauce that feels indulgent without any cream.
  • Every bite tastes like garlic butter had a beautiful collision with bright peas and pasta.
02 -
  • Don't walk away while the garlic cooks—it goes from fragrant to burnt in the blink of an eye, and there's no fixing that.
  • Reserve that pasta water before you drain; it's the difference between a dish that clings together and one that feels empty and separated.
03 -
  • Always taste before serving and adjust seasoning honestly—a pinch more salt or a squeeze of fresh lemon can completely transform how the dish lands on the palate.
  • Have your Parmesan grated and your parsley chopped before you start cooking, because the final moments move quickly and you don't want to miss that perfect window.
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