One-Pan Ditalini and Peas

🥘 Ingredients

• broth (vegetable, 945 ml, salted or low-sodium, if unsalted, add salt)
  4 cups
• chopped fresh parsley (mint, or basil)
• cream (heavy, 120 ml)
  1/2 cup
• garlic (minced)
  4 cloves
• lemon (finely-grated zest of half a)
• olive oil or 2 tablespoons olive oil + 2 tablespoons butter (60 ml)
  4 tablespoons
• parmesan (freshly grated)
  1/2 cup
• pasta (uncooked ditalini, 16 ounces or 455 grams)
  1 pound
• peas (frozen, from 1 10-ounce or 285-gram bag, no need to defrost)
  2 cups
• pepper flakes (red, to taste)
• salami (thinly-sliced, 55 grams, cut into strips) (optional)
  2 ounces
• water (475 ml)
  2 cups

🍳 Cookware

• pan

1. 1

   Gather olive oil or 2 tablespoons olive oil + 2 tablespoons butter , chopped fresh parsley .

   olive oil or 2 tablespoons olive oil + 2 tablespoons butter: 4 tablespoons (60 ml), chopped fresh parsley (mint, or basil)
2. 2

   Heat pan over medium-high and add olive oil, heating it too. Add salami to olive oil and heat, stirring, until it begins to crisp. Use a slotted spoon to remove it from the pan and drain it on a paper towel. Add garlic and a pinch or two of pepper flakes to the oil left in the pan and cook, stirring, for ⏱️ 30 seconds to ⏱️ 1 minute . Add pasta , broth , and water and bring to a simmer. Cook, stirring occasionally, until pasta is al dente, about ⏱️ 2 minutes shy of done. Add peas and cook for one minute more. Add cream and cook for 1 final minute. Taste and adjust seasoning, adding more salt and pepper if needed. Finish with lemon zest, half the parmesan , all of the crisped salami (if using), and herbs. Cut zested lemon half into wedges and serve on the side for squeezing over, along with additional parmesan. Eat right away.

   salami: 2 ounces (thinly-sliced, 55 grams, cut into strips), garlic: 4 cloves (minced), pepper flakes (red, to taste), pasta: 1 pound (uncooked ditalini, 16 ounces or 455 grams), broth: 4 cups (vegetable, 945 ml, salted or low-sodium, if unsalted, add salt), water: 2 cups (475 ml), peas: 2 cups (frozen, from 1 10-ounce or 285-gram bag, no need to defrost), cream: 1/2 cup (heavy, 120 ml), lemon (finely-grated zest of half a), parmesan: 1/2 cup (freshly grated)