I have a quick trick that turns Ditalini and peas with a handful of Parmesan into a complete, under-20-minute meal using just a few pantry ingredients.

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I never thought tiny pasta could feel like a clever kitchen cheat until I met Ditalini Pasta With Peas. It’s the kind of dish I reach for on nights when I want something fast, not fussy, that still tastes like I tried.

The bright pops of peas and the salty bite of parmesan make every mouthful interesting, like a little surprise party in your bowl. Those tiny Ditalini Noodles seem to trap the flavors in all the right places, so one forkful is never enough.

Honest, simple, a little messy, and somehow way more satisfying than it has any right to be.

Ingredients

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Ditalini pasta: small tubes of starchy carbs, chewy comfort, holds sauce well.
Peas: sweet, starchy and bright, good fiber and plant protein, adds snap.
Butter: rich, creamy fat that makes the dish silky, not health food.
Extra virgin olive oil: fruity fat, heart healthy used in moderation, adds richness.
Parmesan: salty umami cheese, adds protein and savoriness, melts into a creamy sauce.
Garlic: pungent aromatic, small clove goes a long way, brightens overall flavor.
Lemon zest and juice: optional acid, cuts richness, adds fresh citrus brightness.
Parsley or mint: fresh herb lift, small handful makes the dish pop with color.

Ingredient Quantities

12 oz (340 g) ditalini pasta, about 3 cups dry

1 1/2 cups (225 g) frozen peas

3 tbsp unsalted butter

2 tbsp extra virgin olive oil

3/4 cup (75 g) freshly grated parmesan

1/2 cup (120 ml) pasta cooking water

1 large garlic clove

kosher salt, about 1 1/2 tsp

freshly ground black pepper, to taste

zest of 1 lemon (optional)

1 tbsp lemon juice (optional)

pinch red pepper flakes (optional)

1 tbsp chopped fresh parsley or mint (optional)

How to Make this

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1. Fill a large pot with water, bring to a rolling boil and add about 1 1/2 tsp kosher salt, then drop in 12 oz ditalini and cook until just shy of al dente, about 1 to 2 minutes less than package time.

2. With 2 minutes left on the pasta timer add 1 1/2 cups frozen peas so they heat through, then before draining scoop out and save 1/2 cup (120 ml) of the pasta cooking water.

3. Drain pasta and peas in a colander, shake once to get rid of excess water and set aside.

4. While the pasta cooks, melt 3 tbsp unsalted butter with 2 tbsp extra virgin olive oil in a large skillet over medium heat, add 1 large garlic clove (minced) and a pinch of red pepper flakes if using, sauté 30 to 45 seconds until fragrant but not brown.

5. Add the drained ditalini and peas to the skillet, toss to coat in the butter and oil.

6. Lower the heat or take the pan off the burner, then add 3/4 cup freshly grated Parmesan and pour in about half of the reserved pasta water, toss or stir vigorously to create a silky sauce; add more pasta water a splash at a time if it seems dry.

7. Stir in 1 tbsp lemon juice and the zest of 1 lemon if you want brightness, then season with freshly ground black pepper and taste for salt, adjust if needed.

8. Fold in 1 tbsp chopped fresh parsley or mint if using, finish with an extra grating of Parmesan and serve right away while it’s warm and creamy.

Equipment Needed

1. Large pot, about 6 quart, for boiling the pasta
2. Colander for draining pasta and peas
3. Large skillet, nonstick or stainless, for the butter oil sauce
4. Tongs or a slotted spoon to stir and scoop the pasta
5. Measuring spoons for salt, butter and oil
6. Liquid measuring cup, at least 1 cup, to save 1/2 cup pasta water
7. Microplane or fine grater for Parmesan and lemon zest
8. Cutting board and a chef knife for garlic, lemon and herbs

FAQ

Q: How long should I cook the ditalini so it isnt mushy? A: Cook to al dente, usually about 8 to 10 minutes but check the package too. Taste a piece a minute or two before the low end, drain but dont rinse, and save about 1/2 cup of the starchy pasta water to loosen the sauce.

Q: Can I use fresh peas instead of frozen? A: Yes, fresh peas work great, just blanch them in boiling water for 1 to 2 minutes then shock in ice water to keep color, or toss them into the pasta pot for the last minute of cooking. Frozen are fine straight from the bag and save a step.

Q: How do I get the sauce creamy without it turning into a clump of cheese? A: Off the heat slowly stir in grated parmesan, a splash of the hot pasta water and the butter/olive oil so the starch emulsifies the cheese into a silky sauce. Add cheese gradually and dont let it boil once the cheese is in.

Q: Is there a vegan or dairy free swap? A: Yes, use vegan butter and a good vegan parmesan or nutritional yeast plus extra olive oil. It wont be exactly the same, but you can still get a tasty, creamy bowl.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Reheat gently in a skillet with a splash of water or broth, stirring to loosen, or microwave with a little water and stir halfway through. Add a bit more cheese or olive oil after reheating for flavor.

Q: Can I add other things like meat or herbs? A: Totally. Stir in cooked pancetta, bacon, shredded chicken, or canned tuna for protein. Finish with lemon zest, juice, red pepper flakes or chopped parsley or mint for brightness. Add mix-ins just before serving so flavors stay fresh.

Ditalini Pasta With Peas And Parmesan Recipe Substitutions and Variations

Ditalini: swap with elbow macaroni or small shells, same weight (about 12 oz / 3 cups dry). Or use orzo but shave 1 to 2 minutes off the cook time.
Frozen peas: swap with fresh peas (blanch 30 to 60 sec), shelled edamame, or 1 1/2 cups chopped blanched asparagus for similar pop and color.
Parmesan: swap with Pecorino Romano or Grana Padano (use a little less if saltier), or 3/4 cup nutritional yeast for a vegan, cheesy hit.
Butter + olive oil: swap with 3 tbsp ghee or 5 tbsp extra virgin olive oil for dairy free, or 3 tbsp vegan butter to keep that rich mouthfeel.

Pro Tips

1) Salt like you mean it, dont be shy. If the pasta water tastes bland the whole dish will, so aim for it to taste nearly as salty as the sea. Also save more than 1/2 cup of the starchy cooking water if you can, keep it warm in a measuring cup so you can loosen the sauce without cooling everything down.

2) Garlic is delicate, dont let it burn. Cook it on medium low and pull the pan off the heat as soon as it smells good, browned garlic = bitter, trash it and start that step over. If you want a milder garlic flavor, smash the clove and add it whole so you can fish it out later.

3) Freshly grate your Parmesan, dont use the bagged stuff. Freshly grated melts into a creamier sauce, grate it finely with a microplane and add the cheese off the heat while you toss vigorously with warm pasta water to get that silky emulsion.

4) Keep everything warm and serve right away, because this sauce tightens fast. If you have leftovers reheat gently with a splash of hot water or a little butter, stir constantly so it loosens up, and if you like brightness add lemon zest at the very end not while cooking.

Ditalini Pasta With Peas And Parmesan Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I have a quick trick that turns Ditalini and peas with a handful of Parmesan into a complete, under-20-minute meal using just a few pantry ingredients.

Servings

servings

Calories

578

kcal

Equipment: 1. Large pot, about 6 quart, for boiling the pasta
2. Colander for draining pasta and peas
3. Large skillet, nonstick or stainless, for the butter oil sauce
4. Tongs or a slotted spoon to stir and scoop the pasta
5. Measuring spoons for salt, butter and oil
6. Liquid measuring cup, at least 1 cup, to save 1/2 cup pasta water
7. Microplane or fine grater for Parmesan and lemon zest
8. Cutting board and a chef knife for garlic, lemon and herbs

Ingredients

12 oz (340 g) ditalini pasta, about 3 cups dry
1 1/2 cups (225 g) frozen peas
3 tbsp unsalted butter
2 tbsp extra virgin olive oil
3/4 cup (75 g) freshly grated parmesan
1/2 cup (120 ml) pasta cooking water
1 large garlic clove
kosher salt, about 1 1/2 tsp
freshly ground black pepper, to taste
zest of 1 lemon (optional)
1 tbsp lemon juice (optional)
pinch red pepper flakes (optional)
1 tbsp chopped fresh parsley or mint (optional)

Directions

Fill a large pot with water, bring to a rolling boil and add about 1 1/2 tsp kosher salt, then drop in 12 oz ditalini and cook until just shy of al dente, about 1 to 2 minutes less than package time.
With 2 minutes left on the pasta timer add 1 1/2 cups frozen peas so they heat through, then before draining scoop out and save 1/2 cup (120 ml) of the pasta cooking water.
Drain pasta and peas in a colander, shake once to get rid of excess water and set aside.
While the pasta cooks, melt 3 tbsp unsalted butter with 2 tbsp extra virgin olive oil in a large skillet over medium heat, add 1 large garlic clove (minced) and a pinch of red pepper flakes if using, sauté 30 to 45 seconds until fragrant but not brown.
Add the drained ditalini and peas to the skillet, toss to coat in the butter and oil.
Lower the heat or take the pan off the burner, then add 3/4 cup freshly grated Parmesan and pour in about half of the reserved pasta water, toss or stir vigorously to create a silky sauce; add more pasta water a splash at a time if it seems dry.
Stir in 1 tbsp lemon juice and the zest of 1 lemon if you want brightness, then season with freshly ground black pepper and taste for salt, adjust if needed.
Fold in 1 tbsp chopped fresh parsley or mint if using, finish with an extra grating of Parmesan and serve right away while it's warm and creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.