Garlic Butter Ditalini Peas (Print Version)

Tender pasta tossed in garlic butter and sweet peas for a quick, flavorful dinner the whole family enjoys.

# 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, stirring occasionally. Reserve 1/2 cup pasta cooking water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, avoiding browning.
03 - Stir in frozen peas and cook for 2 to 3 minutes until heated through and bright green.
04 - Add drained pasta to the skillet along with black pepper and red pepper flakes if using. Toss to coat evenly, adding reserved pasta water if mixture seems dry.
05 - Remove from heat. Stir in Parmesan cheese, parsley, and lemon zest if using. Toss until cheese melts and ingredients are well combined. Taste and adjust seasoning. Serve immediately with extra Parmesan on top.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means dinner is ready before anyone gets too hungry or grumpy.
  • The garlic butter coats every little tube of pasta so richly that you won't miss anything heavier, and the peas add color and sweetness without fanfare.
  • It's genuinely budget-friendly—no fancy ingredients, just good butter and patience.
02 -
  • Never skip reserving the pasta water—it's the secret to silky sauce, not a draining-away step.
  • Garlic burns in a heartbeat and turns bitter; watch it closely and pull it off heat the moment it smells fragrant.
  • Don't drain the peas with the pasta or they'll scatter everywhere; add them frozen directly to the butter instead.
03 -
  • Taste the pasta water before you drain it; if it's not salty enough, your whole dish will taste flat.
  • Have everything prepped and within arm's reach before you start—this comes together so fast that scrambling for ingredients will cost you.
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