This pasta was inspired by Nigella’s Pasta Snails with Garlic Butter. At first I thought the parsley was way too much but it turned out really great. This has since become my go to pasta, when I am feeling lazy and I still want to eat a tasty meal. Have a lovely week!

Ditalini and Sweet Baby Pea with Garlic Butter

Difficulty: easy
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Ingredients

400g (14oz) Ditalini Pasta
3 tablespoon extra virgin olive oil
50g (3 tablespoons) soft unsalted butter
4 fat cloves garlic crushed
½-1 teaspoon dried chilli flakes
2 cups finely chopped parsley
½-1 teaspoon ground white pepper
Salt to taste
1 cup frozen sweet baby pea (not green peas)
Reserved ½ cup pasta water
Fresh bread to serve

Instructions

Boil the pasta in plenty of salted water as per packet instructions until shy of al dente. Reserve 1/2 cup water and drain the pasta.
While pasta is cooking, heat the baby pea in the microwave for 1-2 minutes or until piping hot. Set aside.
Heat the olive oil and butter in a large saucepan over medium-low heat. Add the garlic, chilli flakes and a little salt and cook, 1 minute. Do not brown the garlic. Add the parsley and stir for another minute until you have a velvety smooth paste. Add the sweet baby peas, and stir, then add the drained pasta. Stir in 2-4 tablespoons pasta water and stir to combine until pasta is coated with sauce. Check seasoning and serve pasta immediately.

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