7-Ingredient Ditalini with Peas and Parmesan is the perfect lazy night dinner. All you need is a few ingredients and less than 20 minutes to make this yummy ditalini pasta recipe.
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Table of Contents
What I love about this recipe is that it’s cooked up quick and can feed a family.
I would have to say this ditalini is definitely great for winter. All you need are frozen peas, fresh parmesan cheese, butter, and the other ingredients that can be found in your pantry.
Ditalini Pasta Ingredients
- Ditalini pasta
- Peas
- Parmesan cheese (I used rennet-free)
- Onion
- Butter
- Olive oil
What can I add to Ditalini pasta?
The options are endless, here are a few ingredients that work well. Pesto, Marinara sauce, sundried tomatoes with garlic, parmesan, fetta, or asiago cheese, butter, artichoke, and olive oil. Peas and parmesan are my two favorite combinations.
How To Make Ditalini Pasts
- Caramelize the Onions: Heat a large skillet over medium heat. Add the butter and olive oil. Once the butter is melted, toss in the diced onion along with a pinch of salt and pepper. Cook until the onions are soft, translucent, and golden around the edges—about 8–10 minutes.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the Ditalini and cook until just al dente, about 10 minutes.
- Blanch the Peas: When the pasta is nearly done, toss the frozen peas directly into the boiling water. Let them cook for 2 minutes until bright green and tender.
- Combine: Drain the pasta and peas, then transfer them to the skillet with the onions. Toss everything together over low heat until well combined.
- Finish with Parmesan: Sprinkle in the parmesan cheese and gently mix until it melts into a creamy coating.
- Serve: Plate immediately with extra parmesan and a twist of freshly cracked black pepper for garnish.
What can I use in place of Ditalini pasta?
Any equal parts of your favorite pasta.
What are Ditalini noodles?
A small tube-like pasta that is thumb-sized and used in soups like minestrone and white bean soup.
What if I don’t have frozen peas?
Substitute the frozen peas with another vegetable of your choosing or fresh peas.
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
Ditalini with Peas and Parmesan
Recipe Cost $5.00 Serving Cost $1.20
Recipe Cost $ $5.00 Serving Cost $ $1.20Ingredients
- ½ pound Ditalini pasta
- 4 quarts water
- a generous amount of sea salt
- 1 cup frozen peas
- 1 cup diced onion
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup parmesan cheese
Instructions
- In a large heated skillet, add the olive oil and the butter. Once the butter is melted, add the diced onion, salt, and pepper. Cook until the onions are translucent and brown around the edges. When ready set aside. Now we will boil the pasta.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (about 10 minutes).
- Right before the noodles have finished cooking, add the frozen peas in with the pasta. Cook in the same seasoned water for about two minutes.
- When ready, drain the pasta and peas. Transfer the pasta and peas in with the onions. Toss and mix to combine.
- Add the parmesan cheese and mix.
- Serve right away with extra cheese and cracked black pepper on top.
- Enjoy!
Notes
Equipment
Nutrition
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Comments & Reviews
Joanne says
Delicious and so easy! I added a couple tablespoons of heavy whipping cream and it became a delight! Thanks for the easy recipe!
Allison M says
For the speed and ease I would give this five stars! The kids loved it, even the ones who were scared at first by the green peas. I might add a little garlic in with the onions next time just because I love garlic but it was good without as well.
Ian Kemeys says
I am just reading one of the Inspector Montalbano books by Andrea Camillerim. The inspector has just “enjoyed a dish of ditalini in a sauce of fresh and properly salted ricotta with pecorino and black pepper on top.” How do you think the ricotta might have been prepared and cooked? Thank you.
Ian
Jillian says
The ricotta probably wasn’t cooked. It was probably room temperature and served on warm pasta, which warms it up. Make sure you use good-quality ricotta, preferably whole milk ricotta.
Pam Durante says
I have made this dish often. It is easy to assemble & always delicious!!
Lindsay says
I added some lemon and crisped up crumbled high quality chorizo on top! Fantastic! Husband had 3rd’s!
ashley says
I am so happy to hear that, Lindsay!
Jeremiah says
Thank you for the recipe. I need to impress my Italian friend and Ditalini looks like a good idea!