Garlic Butter Ditalini Peas (Print)

Tender ditalini pasta coated in garlic butter with sweet peas and Parmesan, enhanced by fresh parsley and lemon zest.

# 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, 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 and cook for 2–3 minutes until heated through and bright green.
04 - Add drained pasta to the skillet with black pepper and red pepper flakes if using. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
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.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, which means weeknight dinner stress actually melts away.
  • The garlic butter sauce is so good you'll find yourself eating it straight from the bowl when no one's looking.
  • Frozen peas do all the heavy lifting here, bringing color and sweetness without requiring any prep work.
02 -
  • Never let the garlic brown—once it turns golden, pull the pan off the heat immediately or it'll taste bitter.
  • That reserved pasta water is your secret weapon; the starch helps the butter coat every single piece instead of sliding right off.
03 -
  • Use a microplane to grate your Parmesan and lemon zest; you'll get finer, more evenly distributed pieces that integrate beautifully into the sauce.
  • Cook the garlic gently and watch it like a hawk—the difference between perfect and burnt is about 30 seconds of inattention.
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