Ditalini with Peas and Parmesan
20-minute ditalini with peas, Parmesan, a hint of lemon + black pepper is simple and satisfying, perfect when you just don't know what to eat!
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
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Notes
- Storage: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge.
- Reheating: 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!