Description
A quick and cozy bowl of pasta and peas, featuring ditalini pasta, sweet peas, and sharp Romano cheese. Perfect for a comforting weeknight meal.
Ingredients
- 1 cup ditalini pasta
- 1 cup sweet baby peas (fresh or frozen)
- 2 cups vegetable or chicken broth
- 1/2 cup grated Romano cheese
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil
- Optional: fresh herbs (parsley, mint, basil) for garnish
Instructions
- Pour the broth into a medium pot and bring it to a gentle boil.
- Add the ditalini and stir. Cook according to package instructions minus 1–2 minutes so the pasta is just shy of al dente.
- With about 2–3 minutes left, stir in the peas.
- Check the liquid when the pasta is done. If there’s only a few tablespoons left, don’t drain. If there’s a lot, reserve 1/4 cup of the cooking liquid and drain the rest.
- Remove the pot from the heat. Stir in the grated Romano a little at a time.
- Add reserved cooking liquid as needed to create a creamy coating.
- Season with salt and pepper to taste. Drizzle with olive oil and toss.
- Transfer to bowls and garnish with chopped fresh herbs and an extra sprinkle of cheese if desired. Serve warm.
Notes
If your broth is already salty, add less additional salt. Freshly grated cheese melts and integrates better than pre-grated.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop cooking
- Cuisine: Italian