Pin It I threw this together on a Tuesday when the fridge was nearly empty and my brain was too tired for decisions. Just pasta, butter, garlic, and a bag of frozen peas I'd forgotten about. Twenty minutes later, I was scraping the bottom of the bowl, wondering why I ever bothered with complicated recipes. Sometimes the simplest things end up being exactly what you needed.
The first time I made this for my kids, they didn't complain once. No negotiating, no hidden vegetables under napkins. My youngest even asked if we could have it again the next night. I realized then that this little bowl of buttery pasta had earned a permanent spot in our weeknight rotation, right next to the mac and cheese they'd never get tired of.
Ingredients
- Ditalini pasta: These tiny tubes catch the butter and peas perfectly, though any small shape will work if that's what you have.
- Unsalted butter: The base of the sauce, rich and silky when tossed with hot pasta and a splash of starchy water.
- Garlic cloves: Mince them finely so they melt into the butter without any harsh bite, just warm, sweet fragrance.
- Frozen peas: Use them straight from the freezer for the best texture and color, no thawing needed.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty finish that makes everything taste more expensive than it is.
- Black pepper and red pepper flakes: Just enough to wake up the flavors without overwhelming the gentle sweetness of the peas.
- Fresh parsley and lemon zest: Optional, but they brighten the whole dish with a pop of color and a hint of freshness.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil, add the ditalini, and cook until just al dente, stirring now and then. Before draining, scoop out half a cup of the starchy cooking water—it's the secret to a silky sauce.
- Toast the garlic:
- Melt butter in a large skillet over medium heat, then add the minced garlic and let it sizzle gently until fragrant, about a minute. Don't let it brown or it'll turn bitter.
- Add the peas:
- Toss in the frozen peas and cook for a few minutes until they're bright green and warmed through. They'll soften just enough while keeping a little pop.
- Combine everything:
- Add the drained pasta, black pepper, and red pepper flakes if you like a little heat, then toss well. If it looks dry, add a splash of that reserved pasta water to loosen it up.
- Finish with cheese and herbs:
- Pull the skillet off the heat, stir in the Parmesan, parsley, and lemon zest, and toss until the cheese melts into a creamy coating. Taste and adjust seasoning before serving.
Pin It One night my neighbor brought over a loaf of crusty bread, and we tore into it while the pasta was still steaming in the bowl. The bread soaked up the garlic butter pooled at the bottom, and we sat there laughing about how something so simple could feel like a small celebration. It wasn't fancy, but it was exactly right.
How to Make It Your Own
This dish is a blank canvas. Toss in shredded rotisserie chicken or crispy bacon if you want more protein. Swap the peas for spinach, asparagus, or even roasted cherry tomatoes. I've added a handful of fresh basil before and it felt like summer, even in the middle of February.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of water or broth to bring back the creaminess. The microwave works too, but stir halfway through and add a little liquid so it doesn't dry out.
What to Serve Alongside
This pairs beautifully with a simple green salad dressed in lemon vinaigrette, or a plate of roasted vegetables if you want something heartier. Garlic bread is always a win, though honestly, the pasta is rich enough to stand on its own.
- A crisp white wine or sparkling water with lemon feels just right.
- If you have kids, serve it with carrot sticks or cucumber slices for crunch.
- For a fuller meal, start with a light soup like minestrone or tomato basil.
Pin It This is the kind of recipe that doesn't ask much of you but gives back more than you'd expect. Keep it in your back pocket for the nights when you need comfort without the fuss.
Recipe Questions & Answers
- → What type of pasta suits this dish best?
Small-shaped pasta like ditalini works well, but you can substitute with elbow macaroni, small shells, or orzo for similar texture and coating.
- → Can I use fresh peas instead of frozen?
Yes, fresh peas can be used and lightly cooked until tender and bright green before combining with pasta and sauce.
- → How can I adjust the spice level in this dish?
Red pepper flakes are optional; omit them for a milder flavor or increase the amount to add more heat.
- → What alternatives can I use for butter and Parmesan?
Plant-based butter and nutritional yeast or vegan cheese substitutes work well for a dairy-free variation while maintaining richness.
- → Is it possible to add protein to this meal?
Adding cooked chicken, ham, or crispy bacon enhances the protein content and complements the garlic butter flavor.
- → How does lemon zest affect the dish?
Lemon zest adds a bright, fresh note that balances the richness of the butter and cheese, but it's optional based on preference.