Pin It I threw this together on a Tuesday night when the fridge was nearly empty and everyone was cranky. Just butter, garlic, a bag of frozen peas, and some ditalini I found in the back of the pantry. Twenty minutes later, my kids were scraping their bowls clean and asking if we could have it again tomorrow. Sometimes the simplest meals become the ones you come back to over and over.
The first time I made this for my neighbor, she was recovering from surgery and too tired to cook. I doubled the batch, brought half over in a warm bowl, and she texted me an hour later asking for the recipe. She said it reminded her of something her grandmother used to make, which made me realize comfort food doesnt need to be complicated.
Ingredients
- Ditalini pasta: These little tubes grab onto sauce like nothing else, but elbow macaroni or small shells work just as well if thats what you have.
- Unsalted butter: I always use unsalted so I can control the salt level, plus it melts into the smoothest, glossiest sauce.
- Garlic cloves: Fresh is key here, mince them fine so they melt into the butter without burning.
- Frozen peas: Dont thaw them, they cook perfectly in the skillet and stay bright green and sweet.
- Black pepper and red pepper flakes: Just enough heat to wake up the richness without overwhelming it.
- Parmesan cheese: Grate it fresh, the pre-shredded stuff doesnt melt the same way.
- Fresh parsley and lemon zest: Optional, but they add a pop of freshness that makes the whole dish feel lighter.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil, add the ditalini, and cook until just al dente, stirring once or twice. Before draining, scoop out half a cup of that starchy pasta water, itll help the sauce cling later.
- Sauté the garlic:
- Melt the butter over medium heat until it starts to foam, then add the garlic and stir constantly for about a minute. You want it fragrant and golden, not brown or bitter.
- Add the peas:
- Toss in the frozen peas straight from the bag and let them cook for a few minutes until theyre warmed through and vibrant green.
- Toss everything together:
- Add the drained pasta to the skillet along with pepper and red pepper flakes, then toss well. If it looks dry, splash in a little pasta water and keep tossing until everything is silky.
- Finish with cheese and herbs:
- Pull the pan off the heat, stir in the Parmesan, parsley, and lemon zest if using. Toss until the cheese melts into the butter and coats every piece of pasta.
- Taste and serve:
- Adjust the seasoning, then serve hot with extra Parmesan on top.
Pin It 
One night my daughter set the table without being asked, and when I brought this to the table she said it smelled like the kind of dinner that makes you want to sit down and talk. We ended up staying at the table for an hour, just eating and laughing. Thats when I realized this dish wasnt just easy, it was the kind of meal that brings people together without trying.
How to Store and Reheat
I store leftovers in a covered container in the fridge for up to three days. When I reheat it, I add a splash of water or broth to the pan and warm it gently over low heat, stirring until it loosens up again. The microwave works too, but the stovetop brings back that silky texture.
Ways to Make It Your Own
I sometimes toss in shredded rotisserie chicken or crispy bacon when I want more protein. My sister swaps the Parmesan for nutritional yeast and uses plant-based butter, and it still tastes rich and satisfying. If you like a little brightness, squeeze fresh lemon juice over the top right before serving.
What to Serve Alongside
This pairs beautifully with a simple green salad dressed in lemon vinaigrette, or garlic bread if you want to lean into the comfort. I also love serving it with roasted broccoli or a handful of cherry tomatoes warmed in olive oil.
- Keep a bag of frozen peas in the freezer, theyre a lifesaver for quick dinners like this.
- Taste the pasta before draining, it should still have a little bite in the center.
- If youre cooking for picky eaters, leave out the red pepper flakes and let people add their own heat at the table.
Pin It This is the kind of recipe I come back to when I need something easy that still feels like home. I hope it becomes one of those dishes you make without thinking, the kind that fills your kitchen with warmth and your table with happy faces.
Recipe Questions & Answers
- → What cooking time ensures ditalini pasta is al dente?
Boil the ditalini for about 9-11 minutes until tender but still firm to the bite, following package guidance.
- → How can I keep the garlic from burning when sautéing?
Cook minced garlic over medium heat, stirring frequently, and remove from heat as soon as it becomes fragrant but not browned.
- → Can I use fresh peas instead of frozen?
Yes, fresh peas can be swapped; add them during sautéing and cook until just tender to maintain their sweetness and texture.
- → How does reserved pasta water improve the dish?
Adding reserved pasta water helps loosen the sauce, making it silky and better adhering to the pasta.
- → What are good substitutions for Parmesan cheese?
Grated Pecorino Romano or nutritional yeast work well as alternatives, depending on dietary preferences.