Pasta and Peas

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Pasta and Peas is a light and filling 15-minute meal made in one pot, with pasta tossed in a creamy Parmesan sauce with peas and fresh lemon.

Total Time15

Course: Dinner

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

12 ounces Ditalini pasta
2 tablespoons Butter
2 Shallots diced
2 Garlic cloves minced
3 ½ cups Chicken broth
2 cups Frozen sweet peas thawed
1 tablespoon Lemon zest
2/3 cup Freshly grated Parmesan cheese plus more for serving
Salt and pepper to taste
Fresh chopped basil for garnish

Instructions

Melt butter in a large, heavy-bottomed pot over medium-high heat. Add the shallots and cook until soft and golden, stirrring frequently; about 4 minutes. Add garlic and cook for 30 seconds more.
Stir in chicken broth and bring to a boil over medium-high heat. Add the ditalini and boil for 6 minutes. Stir in the peas and continue to boil for another 1-2 minutes or until most of the liquid has been absorbed and the pasta is al dente. If the pasta starts to run too dry before it is done, add a splash more broth. You want some liquid to remain for the sauce.
Remove the pan from the heat and stir in the lemon zest and the parmesan cheese until fully incorporated. Let sit for 3 minutes, then serve with the extra parmesan cheese and freshly chopped basil sprinkled over the top.

Notes

This dish is best eaten when fresh, as the sauce is light and will be absorbed by the pasta as it cools and sets, making it too dry to reheat in good quality.

Nutrition

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