Garlic Butter Ditalini Peas (Printable)

Ditalini pasta coated in garlic butter sauce with sweet peas for a quick, comforting meal.

# 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)

# How to Make It:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta. Cook according to package instructions until just al dente, stirring occasionally. Reserve 1/2 cup of pasta cooking water, then drain pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
03 - Add frozen peas to the skillet and cook for 2 to 3 minutes until heated through and vibrant green.
04 - Add drained pasta to the skillet along with black pepper and red pepper flakes if using. Toss well to coat, adding reserved pasta water as needed to loosen the sauce.
05 - Remove from heat, then stir in Parmesan cheese, parsley, and lemon zest if using. Toss until cheese melts and ingredients are well combined.
06 - Taste and adjust seasoning as needed. Serve immediately topped with extra Parmesan cheese.

# Expert Tips:

01 -
  • It costs less than takeout and tastes like youve been cooking all day.
  • The garlic butter clings to every tiny pasta tube, so each bite is perfectly coated.
  • Frozen peas go straight from freezer to pan, no planning required.
  • You can make it with whatever small pasta shape is already in your cupboard.
02 -
  • Dont skip reserving pasta water, it has the starch you need to make the sauce creamy instead of greasy.
  • If your garlic starts to brown, its already too late, lower the heat and work fast.
  • Frozen peas are better than fresh for this, they stay sweet and dont get mushy.
03 -
  • Use a big skillet so you have room to toss the pasta without it flying everywhere.
  • Grate the Parmesan right before you add it, it melts smoother and tastes sharper.
  • If the sauce breaks or looks oily, add a tablespoon of pasta water and stir vigorously until it comes back together.
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