Save I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. All I had was a box of ditalini, some butter, garlic, and a bag of frozen peas I'd forgotten about. Twenty minutes later, I was scraping my bowl clean, wondering why I'd ever complicated dinner. Sometimes the best meals are the ones you stumble into when you stop overthinking.
My kids now ask for this by name, which never happens with vegetables involved. One night my youngest announced she'd eaten an entire cup of peas without realizing it, and I nearly did a victory lap around the kitchen. It's become my secret weapon when I need something comforting, fast, and universally loved. Even my mother-in-law, who critiques everything, went back for seconds.
Ingredients
- Ditalini pasta: These little tubes are perfect for catching butter and peas in every spoonful, but any small shape works if that's what you have.
- Unsalted butter: The base of your sauce, so use good quality butter because you'll taste the difference when it coats the pasta.
- Garlic cloves: Mince them finely so they melt into the butter instead of burning, and your kitchen will smell like an Italian grandmother's house.
- Frozen peas: Don't thaw them, just toss them in frozen so they stay bright green and slightly firm instead of mushy.
- Black pepper and red pepper flakes: A little heat balances the sweetness of the peas and keeps things interesting.
- Parmesan cheese: Freshly grated melts right into the sauce and adds a salty, nutty richness you can't get from the shaker.
- Fresh parsley and lemon zest: Optional, but they lift the whole dish with a fresh, bright finish that makes it feel less weeknight and more dinner party.
Instructions
- Boil the pasta:
- Get your water boiling with plenty of salt, then cook the ditalini until it still has a little bite. Scoop out half a cup of that starchy pasta water before you drain, it's liquid gold for loosening the sauce later.
- Make the garlic butter:
- Melt the butter over medium heat and add the garlic, stirring constantly so it gets fragrant and golden but not brown or bitter. This step only takes a minute, so don't walk away.
- Add the peas:
- Toss in the frozen peas straight from the bag and let them warm through until they turn that beautiful bright green. They'll soften just enough without turning to mush.
- Combine everything:
- Add the drained pasta to the skillet along with the pepper and red pepper flakes, tossing until every piece is coated. If it looks dry, add a splash of that reserved pasta water to bring it all together.
- Finish with cheese and herbs:
- Pull the skillet off the heat, then stir in the Parmesan, parsley, and lemon zest if you're using them. The residual heat will melt the cheese into a silky coating that clings to everything.
Save The first time I made this for my neighbor recovering from surgery, she texted me the next day asking for the recipe. She said it reminded her of something her nonna used to make, which felt like the highest compliment I'd ever received. Food doesn't have to be complicated to feel like love.
Making It Your Own
I've stirred in leftover rotisserie chicken when I needed more protein, and I've added crispy bacon when I wanted to feel fancy. You can swap the ditalini for elbows, shells, or even orzo depending on what's in your pantry. If you want it vegan, use plant-based butter and skip the Parmesan or use nutritional yeast, it still tastes incredible.
What to Serve Alongside
I usually serve this with a simple green salad dressed in lemon and olive oil, or some crusty bread to soak up any leftover garlic butter. If I'm feeling ambitious, I'll roast some cherry tomatoes with olive oil and thyme and toss them on top. A glass of crisp white wine doesn't hurt either, but honestly, this dish is satisfying enough on its own.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta absorbs some of the sauce as it sits. When you reheat it, add a splash of water or broth to loosen things up, and warm it gently in a skillet over low heat. I've even eaten it cold straight from the fridge during a late-night snack attack, and it still hit the spot.
- Store in an airtight container to keep it from drying out.
- Reheat on the stovetop instead of the microwave for better texture.
- Freshen it up with a squeeze of lemon juice and a sprinkle of Parmesan before serving.
Save This is the kind of recipe that earns a permanent spot in your rotation without you even realizing it. Keep the ingredients on hand, and you'll never be more than twenty-five minutes away from a bowl of pure comfort.
Questions & Answers
- → Can I substitute the ditalini pasta with other pasta types?
Yes, small pasta shapes like elbow macaroni, small shells, or orzo work well as alternatives and will absorb the sauce similarly.
- → What is the best way to avoid overcooking the pasta?
Cook the pasta until just al dente according to the package instructions to ensure it has the right texture and holds up when tossed in the sauce.
- → How can I make this dish vegan-friendly?
Use plant-based butter and skip the Parmesan or replace it with nutritional yeast for a similar cheesy flavor without dairy.
- → What adds brightness to the garlic butter sauce?
Fresh lemon zest and chopped parsley are optional ingredients that enhance the sauce with a fresh, bright flavor.
- → Is it possible to add protein to this dish?
Yes, stirring in cooked chicken, ham, or crispy bacon can add protein and extra flavor to the pasta.