One-Pan Ditalini and Peas
I’m using sopressata here, but any salami will work. The salami is entirely optional if you’d like to keep this dish vegetarian; it’s mostly a salty accent. If you’d prefer to cook the pasta only in water, use 6 cups and be sure to salt it for flavor.
Servings: 4 Servings
Calories: 831kcal
Equipment
- Braiser or deep skillet
Ingredients
- 4 tablespoons olive oil 60 ml. olive oil (can sub 2 Tablespoons olive oil plus 2 Tablespoons butter)
- 2 ounces thinly-sliced salami**(check notes) 55 grams thinly-sliced, cut into strips
- 4 cloves of garlic minced
- Red pepper flakes to taste
- 16 ounces uncooked ditalini pasta 455 grams uncooked (1 pound)
- 4 cups 945 ml vegetable broth (salted or low-sodium, if unsalted, add salt)
- 2 cups 475 ml water
- 2 cups frozen peas from 1 10-ounce or 285-gram bag, no need to defrost
- ½ cup heavy cream 120 ml
- ½ grated lemon zest
- ½ cup parmesan freshly grated
- Chopped fresh parsley mint, or basil
Instructions
- Heat a braiser or deep saucepan over medium-high heat and add the olive oil.
- Add salami to olive oil and heat, stirring, until it begins to crisp. Use a slotted spoon to remove it from the pan and drain it on a paper towel.
- Add garlic and a pinch or two of pepper flakes to the oil left in the pan and cook, stirring, for 30 seconds to 1 minute.
- Add pasta, broth, and water, and bring to a simmer. Cook, stirring occasionally, until pasta is al dente, about 2 minutes shy of done.
- Add the peas and cook for one more minute.
- Add cream and cook for 1 final minute.
- Taste and adjust seasoning, adding more salt and pepper if needed.
- Finish with lemon zest, half the parmesan, all of the crisped salami (if using), and herbs.
- Cut the zested lemon half into wedges and serve on the side for squeezing over, along with additional parmesan.
- Serve and eat.
Notes
NOTE: If you use Better than Bouillon as I do, add the paste to the garlic. Then, pour in 6 cups of water."
If you’re fortunate to have fresh peas, you can add them about 30 seconds after the recipe calls for them.
Nutrition
Calories: 831kcal | Carbohydrates: 101g | Protein: 28g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 53mg | Sodium: 546mg | Potassium: 536mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1090IU | Vitamin C: 31mg | Calcium: 222mg | Iron: 3mg