Ditalini with Peas

1 1/2 cups ditalini

1 clove garlic, minced

3 T butter

1 cup frozen peas


2T grated Parmesan plus more to taste

sprig of fresh basil for garnish (optional)


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.