1 1/2 cups ditalini
1 clove garlic, minced
3 T butter
1 cup frozen peas
salt
2T grated Parmesan plus more to taste
sprig of fresh basil for garnish (optional)
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