Garlic Butter Ditalini Peas (Printable)

Ditalini pasta enveloped in garlic butter and brightened with sweet green peas.

# Required Ingredients:

→ 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 additional for serving
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Zest of 1 lemon (optional)

# Preparation Steps:

01 - Bring water to a boil in a large pot. Add salt and ditalini pasta, cooking until just al dente according to package instructions, stirring occasionally. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant without browning, approximately 1 minute.
03 - Stir frozen peas into the skillet and cook for 2 to 3 minutes until heated through and bright green.
04 - Add drained pasta to skillet with black pepper and red pepper flakes if using. Toss thoroughly to coat, adding reserved pasta water as needed to maintain moistened consistency.
05 - Remove skillet from heat. Stir in Parmesan cheese, parsley, and lemon zest if using. Toss until cheese melts and ingredients are well incorporated. Adjust seasoning to taste and serve immediately with extra Parmesan on top.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes, which means you can have dinner on the table before anyone's hangry complaints start.
  • The ingredient list is short enough that you probably have most of it hiding in your pantry right now.
  • One skillet, minimal cleanup, and somehow it tastes like you spent way more effort than you actually did.
02 -
  • Don't let the garlic brown—it turns bitter and changes the entire dish from delicate to harsh, so keep your heat at medium and watch it closely.
  • That reserved pasta water is liquid gold; it's starchy enough to help the sauce cling to every piece rather than pooling at the bottom of the bowl.
03 -
  • Cook your pasta to just under al dente if you're mixing it in the skillet; it'll finish cooking in the residual heat and won't turn mushy.
  • The pasta water is your secret weapon—a tablespoon or two creates a silky sauce that actually clings to the pasta instead of sliding off.
Go Back