Creamy Ditalini Pasta with Peas and Parmesan
A one-pan stovetop pasta made by gently cooking ditalini in broth until tender, then finishing it with sweet peas, milk, Parmesan, and black pepper for a creamy, spoonable dinner.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic
- 4.5 cups (1.06 L) low-sodium chicken or vegetable broth
- 12 ounces (340 g) ditalini pasta
- 1.5 cups (225 g) frozen peas
- 0.75 cup (180 mL) whole milk
- 1 cup finely grated (85 g) parmesan cheese
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the garlic and cook for 30 seconds, until fragrant; do not brown it. (about 1 min) — Medium heat
- Pour in 4 cups (950 mL) of the broth and bring it to a gentle simmer. Stir in the ditalini and salt. Cook uncovered, stirring frequently so the pasta does not stick, until the pasta is nearly tender, about 10 minutes. Add the remaining 1/2 cup (120 mL) broth a little at a time whenever the pan looks dry or the pasta needs more liquid. (about 12 min) — Gentle simmer
- Stir in the frozen peas during the final 3 to 4 minutes of cooking. Continue simmering and stirring until the ditalini is tender but still pleasantly firm and the peas are hot. The pasta should remain loose and spoonable; add a splash of water if needed. (about 4 min) — Gentle simmer
- Remove the pan from the heat. Stir in the milk, Parmesan, and black pepper until the cheese melts and the sauce becomes creamy. Taste and adjust salt and pepper. Serve immediately; the pasta will thicken as it stands. (about 2 min) — Off heat