Ditalini with Peas and Parmesan
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This ditalini with peas, Parmesan, and a hint of lemon and black pepper is simple and satisfying, perfect for a night when you just don’t know what to make. We love how the very light sauce clings to tiny nubs of pasta and binds them to the tangy Parmesan. I serve this as a crowd-pleasing side or kid-friendly main, with any easy protein and a little extra lemon zest to dress it up for the adults.
For me, getting home-cooked dinner on the table most nights of the week requires an arsenal of truly simple recipes that still taste good. That’s exactly what makes a dish like this so satisfying in my book: the fact that it takes so little time and so few ingredients and yet can be the cozy dish that your family gathers around.
Why You’ll Love Ditalini with Parm
- Simple and achievable even when you’re totally spent or don’t want to cook
- The emulsified sauce is light yet flavorful and gently clings to each piece of pasta for subtle taste in every bite
- Easy to make with frozen peas for maximum convenience
- Terrific with baked chicken, shrimp, fish, or any other protein you like
- Crowd-pleasing and conversation-starting, because ditalini are not the most common pasta shape—just the most fun
All about Ditalini
Ditalini are very small, hollow, tube-shaped pieces of pasta that are every bit as adorable and delicious as they sound. Literally “little thimbles” in Italian, ditalini have a shape uniquely well-suited to nestling and clinging, which is why I love including them in not only bowls like this chicken soup with pasta and white beans but also simple, flavor-forward pasta mains like this recipe.
Ingredient Notes
When Oil and Water Mix
This straightforward dish relies on the same emulsification technique I originally learned from America’s Test Kitchen for our roasted tomato spaghetti and have since re-purposed time and again, because it’s just so good. Rapidly bubbling together extra-virgin olive oil and starchy pasta water sounds so simple, but is the little two-ingredient secret that takes pasta from everyday to elevated.
Pro Tip
Don’t forget to scoop out a cup of the pasta water before draining off the rest! I find the most helpful thing in this regard is to set a liquid measuring cup right next to the bubbling pot, for a visual reminder that’s hard to miss.
After combining the light sauce with the drained pasta and peas, stir in a generous scoop of finely-grated Parmesan. The residual heat will gently melt that first wave of Parm, so it becomes a silky part of the dish with a hint of salty tang.
Dial Up, Dial Down
After transferring the pasta to a serving dish or to plates, I like to add extra Parmesan to taste and have freshly-ground black pepper, red pepper flakes, and lemon juice or zest available for those who crave a little more oomph. Not my kids, those little stinkers. Ha!
Protein Pairings
A few meat and seafood options that I crave with this pasta: Italian dressing chicken, baked garlic butter shrimp, lemon butter tilapia, and simple cold oven roasted salmon.
More Quick Everyday Pastas
- Pasta with Bacon and Peas
- Chicken Pesto Pasta Salad
- Tortellini in Homemade Tomato Cream Sauce
- Chicken Marinara Pasta
Ditalini with Peas and Parmesan
Ingredients
- 12 ounces ditalini or another small pasta shape
- kosher salt and black pepper
- 1-2 cups peas fresh or frozen
- 1/3 cup extra-virgin olive oil
- 1 cup grated Parmesan plus more for serving
- lemon juice, lemon zest, red pepper flakes optional for serving
Instructions
- Boil a large pot of water, then add a generous pinch of salt followed by the ditalini. Stir well and return to a rapid boil.12 ounces ditalini or another small pasta shape, kosher salt and black pepper
- When the pasta is 2 minutes shy of package directions for al dente, scoop out 1 cup of the cooking water and set it aside, then add peas to the bubbling water. Continue to cook until the pasta is tender, then drain off the water and set the pasta and peas aside together.1-2 cups peas
- In either a small saucepan or the now-empty pasta pot, combine the 1 cup reserved pasta water and 1/3 cup olive oil. Bring the mixture to a rapid boil over medium-high heat. Let it bubble for 4 minutes; this emulsifies the sauce, making it smooth and light.1/3 cup extra-virgin olive oil
- After the sauce bubbles for 4 minutes, reduce heat to medium-low and combine it with the drained pasta and peas. Toss to coat, then stir in the Parmesan.1 cup grated Parmesan
- Let the Parmesan gently melt into the sauce, then serve as desired with more Parmesan, black pepper, lemon juice or zest, and red pepper as desired. Enjoy!lemon juice, lemon zest, red pepper flakes
Notes
- Storage: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge.
- Reheating:Â Warm in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking, only if needed. Fresh Parm always recommended!
