1 1/2 cups ditalini 2T grated Parmesan plus more to taste Directions Cook ditalini as the label directs. Saute garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add thawed peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan. -Kate |