Garlic Butter Ditalini Peas (Printable Version)

Tender ditalini pasta in garlic butter sauce with sweet peas and Parmesan, perfect for easy dinners.

# 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 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 according to package instructions, stirring occasionally. Reserve 1/2 cup pasta cooking water before draining.
02 - Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant, avoiding browning.
03 - Add 1 cup frozen peas directly to the skillet and cook for 2 to 3 minutes, stirring occasionally until heated through and vibrantly green.
04 - Add drained pasta to the skillet along with 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using. Toss to coat evenly, adding reserved pasta water as needed to achieve a moist consistency.
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 combine thoroughly.
06 - Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan cheese.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means dinner actually happens on busy nights.
  • The garlic butter sauce coats every tiny piece of pasta, and the peas add a pop of sweetness you don't see coming.
  • It's the kind of dish that tastes fancy but costs almost nothing to make.
02 -
  • The pasta cooking water is not just a backup—it's what transforms dry, separate pasta into something cohesive and silky, so always save it before draining.
  • Never let the garlic brown in the butter; if it starts to turn golden, you've missed the moment and it'll taste bitter and harsh rather than sweet and mellow.
03 -
  • Grate your Parmesan fresh from the block just before cooking—it melts faster and tastes cleaner than pre-shredded cheese with its anti-caking agents.
  • If you don't have fresh parsley, chives or even a tiny pinch of dried oregano can add that final note of complexity without overwhelming the simplicity.
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