Ingredients:

  • 1 tbsp (14g) olive oil
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 12 oz (340g) ditalini or small shell pasta
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 ½ cups (225g) frozen sweet peas
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Pour in the broth and bring to a gentle boil. Stir in the pasta, salt, and pepper. Reduce heat to medium-low, maintaining a steady simmer, stirring occasionally until the pasta is al dente and the liquid has reduced to a thick consistency (approximately 10-12 minutes).
  3. Stir in the frozen peas and cook for 2-3 minutes until the peas are bright green and heated through.
  4. Remove from heat. Fold in the Parmesan cheese and lemon juice, stirring vigorously until the cheese melts into a velvety glaze. Garnish with fresh parsley.