Garlic Butter Ditalini Peas (Print Version)

Tender ditalini pasta with garlic butter sauce and sweet peas, perfect for an easy weeknight meal.

# What You 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
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Zest of 1 lemon (optional)

# How To Make:

01 - Bring 6 cups of water to a boil in a large pot. Add 1 tablespoon of salt and 10 oz ditalini pasta. Cook until just al dente according to package directions, stirring occasionally. Reserve 1/2 cup pasta cooking water, then drain.
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 bright green and heated through.
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. Add reserved pasta water gradually if mixture seems dry.
05 - Remove from heat and stir in 1/3 cup grated Parmesan cheese, 2 tablespoons chopped parsley, and lemon zest if using. Toss until cheese melts and ingredients combine. Adjust seasoning to taste and serve immediately with extra Parmesan on top.

# Expert Advice:

01 -
  • It comes together in under 30 minutes with ingredients you probably already have.
  • The garlic butter coats every tiny piece of pasta, making each bite rich and satisfying.
  • Frozen peas add a pop of sweetness and color without any extra prep work.
  • Its endlessly adaptable you can toss in leftover chicken, bacon, or keep it simple and vegetarian.
02 -
  • Dont skip reserving the pasta water, that starchy liquid is what turns butter and cheese into a silky sauce instead of a greasy puddle.
  • Keep the heat medium when you sauté the garlic, high heat will burn it in seconds and leave a bitter taste.
  • Frozen peas work better than fresh here because they hold their shape and sweetness without overcooking.
03 -
  • Use freshly grated Parmesan instead of pre grated, it melts smoother and tastes so much better.
  • If you love garlic, add an extra clove or two, this dish can handle it.
  • A pinch of lemon zest at the end brightens everything and makes the flavors pop without overpowering the buttery richness.
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