One-Pot Ditalini and Peas
One-Pot Ditalini and Peas
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
- 2 cloves garlic, grated or minced
- 1/4 cup dry white wine, optional
- 1 1/2 cups ditalini pasta, or similar small pasta like tubetti
- 4 cups chicken or vegetable broth
- 1 cup frozen peas
- 1/2 lemon, zested and juiced
- 1/2 cup Parmesan or Pecorino cheese, freshly grated, plus more for serving
Instructions
- 1
Place a large pan or Dutch oven over medium heat. Add the olive oil and butter to the pan. Once the butter is melted and shimmering, add the finely diced shallot. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly cracked black pepper. Sauté the shallot for 3-5 minutes, until softened and translucent.
⏱️ 5 min
- 2
Add the grated garlic to the pan and cook for an additional 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
(Optional) If using, add the dry white wine to the pan. Bring to a simmer and allow the wine to cook off, reducing the liquid by about half, which should take 1-2 minutes.
⏱️ 2 min
- 4
Add the ditalini pasta to the pan. Pour in the chicken or vegetable broth, ensuring the pasta is just covered. Add the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 1 min
- 5
Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally to prevent the pasta from sticking, for 8-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce.
⏱️ 10 min
- 6
Stir in the frozen peas, lemon zest, and a squeeze of lemon juice (about 1 tablespoon). Cook for another 1-2 minutes, until the peas are heated through.
⏱️ 2 min
- 7
Remove the pan from the heat. Stir in the 1/2 cup of freshly grated Parmesan or Pecorino cheese until melted and well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
⏱️ 2 min
- 8
Serve the Ditalini and Peas immediately, topped with additional grated cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Ditalini and Peas
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
- 2 cloves garlic, grated or minced
- 1/4 cup dry white wine, optional
- 1 1/2 cups ditalini pasta, or similar small pasta like tubetti
- 4 cups chicken or vegetable broth
- 1 cup frozen peas
- 1/2 lemon, zested and juiced
- 1/2 cup Parmesan or Pecorino cheese, freshly grated, plus more for serving
Instructions
- 1
Place a large pan or Dutch oven over medium heat. Add the olive oil and butter to the pan. Once the butter is melted and shimmering, add the finely diced shallot. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly cracked black pepper. Sauté the shallot for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 2
Add the grated garlic to the pan and cook for an additional 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
(Optional) If using, add the dry white wine to the pan. Bring to a simmer and allow the wine to cook off, reducing the liquid by about half, which should take 1-2 minutes.
⏱️ 2 min - 4
Add the ditalini pasta to the pan. Pour in the chicken or vegetable broth, ensuring the pasta is just covered. Add the remaining 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper.
⏱️ 1 min - 5
Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally to prevent the pasta from sticking, for 8-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce.
⏱️ 10 min - 6
Stir in the frozen peas, lemon zest, and a squeeze of lemon juice (about 1 tablespoon). Cook for another 1-2 minutes, until the peas are heated through.
⏱️ 2 min - 7
Remove the pan from the heat. Stir in the 1/2 cup of freshly grated Parmesan or Pecorino cheese until melted and well combined. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
⏱️ 2 min - 8
Serve the Ditalini and Peas immediately, topped with additional grated cheese if desired.
⏱️ 1 min