One-pan Ditalini and Peas
Jan 25, 2026 09:02 AM
This one-pan ditalini and peas is the kind of weeknight pasta that feels far more luxurious than the effort required. Small, tender pasta cooks directly in a garlicky broth, finished with sweet pops of peas, a splash of cream, bright lemon zest, and a generous shower of parmesan. Optional crispy salami adds a salty, savory crunch, making the whole dish cozy, balanced, and deeply satisfying with minimal cleanup.
Ingredients:
- 4 tablespoons olive oil
- 2 ounces thinly sliced salami, cut into strips (optional)
- 4 cloves garlic, minced
- Red pepper flakes, to taste
- 1 pound uncooked ditalini pasta
- 4 cups vegetable broth
- 2 cups water
- 2 cups frozen peas
- 1/2 cup heavy cream
- Finely grated zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese
- Chopped fresh parsley, mint, or basil
Total Time:
20 minutes
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