Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen or fresh peas
  • 10 oz ditalini or small shells pasta
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp unsalted butter
  • Fresh parsley, chopped

Instructions:

  1. Heat olive oil in a deep skillet or Dutch oven over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
  2. Stir in minced garlic and cook for 60 seconds until aromatic.
  3. Add peas to the pot and toast briefly for 2 minutes.
  4. Pour in vegetable broth and bring to a rolling boil.
  5. Add pasta and reduce heat to a simmer. Stir occasionally to prevent sticking, cooking until the liquid has reduced by half and the pasta is al dente.
  6. Remove from heat. Vigorously stir in unsalted butter and grated Parmesan cheese until a thick, glossy sauce forms.
  7. Fold in chopped fresh parsley and serve immediately.