Garlic Butter Ditalini Peas (Printable)

Comforting ditalini pasta coated in garlic butter sauce with sweet peas, ready in under 30 minutes.

# What You'll Need:

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

# How to Make It:

01 - Bring 6 cups of water to a boil in a large pot. Add 1 tablespoon salt and 10 oz ditalini. Cook until just al dente according to package instructions, stirring occasionally. Reserve 1/2 cup pasta cooking water, then drain pasta.
02 - Melt 4 tablespoons butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
03 - Stir in 1 cup frozen peas and cook for 2 to 3 minutes until heated through and bright green.
04 - Add drained pasta to skillet along with black pepper and optional red pepper flakes. Toss well to coat, adding reserved pasta water if mixture appears dry.
05 - Remove from heat. Stir in Parmesan cheese, parsley, and lemon zest if using. Toss until cheese melts and ingredients are well combined.
06 - Taste and adjust seasoning if necessary. Serve immediately topped with additional Parmesan cheese.

# Expert Tips:

01 -
  • It uses ingredients you probably already have, so no emergency grocery runs required.
  • The garlic butter clings to every tiny piece of pasta in a way that feels almost indulgent.
  • Peas add sweetness and color without any extra effort or chopping.
  • You can have dinner on the table before anyone starts getting cranky.
02 -
  • Don't skip reserving pasta water—it's what transforms butter and cheese into an actual sauce instead of a greasy puddle.
  • Add garlic to melted butter, not cold butter, so it cooks evenly and releases all its flavor without burning.
  • Toss the pasta off the heat when adding Parmesan so it melts smoothly instead of clumping.
03 -
  • Use the finest grater you have for the Parmesan so it melts instantly into the warm pasta.
  • If you love garlic, double it—this dish can handle the extra punch without any guilt.
  • A squeeze of fresh lemon juice at the end cuts through the richness and makes every bite feel lighter.
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