Save I threw this together on a Tuesday night when the fridge was nearly empty and everyone was hungry. Just pasta, butter, garlic, and a bag of frozen peas I'd forgotten about. Twenty minutes later, my kids were scraping their bowls clean and asking if we could have it again. Sometimes the simplest meals end up becoming the ones you make over and over.
The first time I made this for my neighbor, she was recovering from a long week and needed something warm and easy. I brought it over in a covered bowl, still steaming. She texted me an hour later asking for the recipe, and I laughed because there was barely a recipe to give. Its become my go to for nights when I want to feel like Ive cooked something real without actually having to think too hard.
Ingredients
- Ditalini pasta: These tiny tubes catch the garlic butter in every bite, though any small shape like elbows or shells works just as well if thats what you have.
- Unsalted butter: This is the base of the sauce, so use good quality butter if you can, it makes a difference you can taste.
- Garlic cloves: Mince them finely so they melt into the butter without burning, I learned that the hard way after a batch turned bitter.
- Frozen peas: Dont bother thawing them, they cook perfectly in the skillet and stay bright green and sweet.
- Parmesan cheese: Freshly grated melts into the pasta like a dream, the pre shredded stuff just doesnt do the same thing.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the richness of the butter.
- Fresh parsley and lemon zest: These brighten everything up at the end, especially if the dish feels a little heavy.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook the ditalini until just al dente, stirring now and then so it doesnt clump. Before you drain it, scoop out half a cup of that starchy pasta water, itll help the sauce come together later.
- Sauté the garlic:
- Melt the butter in a large skillet over medium heat, then add the minced garlic and let it sizzle until it smells amazing, about a minute. Watch it closely because garlic goes from golden to burnt in seconds.
- Add the peas:
- Toss in the frozen peas straight from the bag and stir them around for two or three minutes until theyre heated through and bright green. Theyll soften just enough without turning mushy.
- Toss the pasta:
- Add the drained pasta to the skillet along with black pepper and red pepper flakes if youre using them. Toss everything together, adding a splash of that reserved pasta water if it looks dry.
- Finish with cheese and herbs:
- Pull the skillet off the heat and stir in the Parmesan, parsley, and lemon zest. The residual heat will melt the cheese into a creamy coating that clings to every piece of pasta.
- Serve immediately:
- Taste and adjust the seasoning if needed, then serve it hot with extra Parmesan on top. It tastes best right away while the butter is still glossy.
Save One night my daughter set the table without being asked, and we ate this together while she told me about her day at school. It wasnt fancy, but it felt like exactly what we needed. Sometimes a bowl of buttery pasta does more than fill you up, it gives you a reason to sit down together.
How to Make It Your Own
If you want to add protein, cooked chicken, diced ham, or crispy bacon all fold in beautifully at the end. I've also stirred in leftover rotisserie chicken when I had it, and it turned this into a full meal without much extra work. For a vegan version, swap the butter for a good plant based one and use nutritional yeast instead of Parmesan, it wont taste identical but itll still be delicious.
What to Serve Alongside
This pairs well with a simple green salad dressed with lemon and olive oil, or some crusty bread to soak up any extra garlic butter left in the bowl. If youre feeding kids, carrot sticks or cherry tomatoes on the side keep things easy and colorful. I've also served it with roasted broccoli when I wanted something a little more substantial.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or broth and warm it gently in a skillet over low heat, stirring until it loosens up again. The microwave works too, but the stovetop brings back that buttery shine better.
- Store in a covered container and refrigerate within two hours of cooking.
- Reheat gently to avoid drying out the pasta.
- Dont freeze this dish, the texture changes too much when thawed.
Save This recipe has gotten me through more busy weeknights than I can count, and it never feels like settling. I hope it becomes one of those dishes you reach for when you need something warm, easy, and comforting.
Recipe FAQs
- → What type of pasta is best for this dish?
Small pasta shapes like ditalini, elbow, or orzo work well as they hold the sauce evenly and cook quickly.
- → Can I use fresh peas instead of frozen?
Fresh peas can be used; add them a bit earlier while sautéing to ensure they cook through and remain tender.
- → How can I make this dish vegan?
Substitute butter with plant-based alternatives and replace Parmesan with nutritional yeast or omit cheese entirely.
- → Is it necessary to reserve pasta water?
Keeping some pasta water helps adjust the sauce’s consistency, allowing it to coat the pasta smoothly.
- → Can I add protein to this pasta?
Yes, cooked chicken, ham, or crispy bacon add heartiness and complement the garlic butter flavors well.