Ditalini Con Piselli Recipe
Small cut pasta with creamy white butter sauce, green onions and peas.
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Ingredients
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Pasta and Vegetables
Sauce
Method
Prepare Pasta and Vegetables
- 1
Cook Ditalini
Bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 2
While the pasta is cooking, blanch the peas in boiling water for 2 minutes if using fresh peas, or thaw and rinse if using frozen.
- 3
Slice the green onions thinly and set aside.
Make Creamy Butter Sauce
- 4
In a large skillet or saucepan over medium heat, melt the butter.
- 5
Add the sliced green onions and sauté for 2–3 minutes until softened and fragrant.
- 6
Stir in the heavy cream and bring to a gentle simmer.
- 7
Add the Parmesan cheese, salt, and black pepper, stirring until the cheese is melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
Combine and Serve
- 8
Add the drained pasta and peas to the sauce and toss gently to coat evenly.
- 9
Cook for an additional 1–2 minutes to heat through. Adjust seasoning with salt and pepper as needed.
- 10
Serve hot, garnished with extra Parmesan cheese and green onions if desired.
