Garlic Butter Ditalini Peas (Printable Version)

Tender pasta coated in garlic butter and brightened with sweet peas for a quick, hearty meal.

# Needed Ingredients:

→ 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)

# Preparation Steps:

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 following package directions, stirring occasionally. Reserve 1/2 cup 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. Season with 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Toss thoroughly, adding reserved pasta water as needed to loosen the sauce.
05 - Remove skillet from heat. Stir in 1/3 cup grated Parmesan, 2 tablespoons chopped parsley, and lemon zest if desired. Toss until cheese melts and ingredients are well combined. Adjust seasoning to taste. Serve immediately, garnished with extra Parmesan.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, using ingredients you probably already have.
  • The garlic butter clings to every piece of pasta, making each bite ridiculously satisfying.
  • Peas add just enough sweetness and color to make it feel like a real meal, not just pantry scraps.
  • Leftovers reheat beautifully with a splash of water or milk to bring back the creaminess.
02 -
  • Do not skip reserving the pasta water. That starchy liquid is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or it will clump into greasy strings instead of melting smoothly into the pasta.
  • Frozen peas are better than fresh here because they hold their shape and sweetness without turning to mush.
03 -
  • Toast the garlic just until it smells incredible, not a second longer, or it will turn bitter and ruin the whole dish.
  • Use a larger skillet than you think you need so you have room to toss the pasta without flinging it everywhere.
  • If you want extra creaminess, stir in a tablespoon of cream cheese or mascarpone along with the Parmesan.
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