This pasta was inspired by Nigella’s Pasta Snails with Garlic Butter. Initially, I thought the parsley was excessive, but it turned out to be exceptionally delightful. It has since become my preferred pasta dish for those lazy days when I crave a delicious meal. Wishing you a wonderful week!

Ditalini and Sweet Baby Pea with Garlic Butter

Ingredients

• 400g (14oz) Ditalini Pasta
• 3 tablespoons 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 according to the packet instructions until just short of al dente. Reserve 1/2 cup water and drain the pasta.
• While the pasta is cooking, heat the sweet baby peas in the microwave for 1-2 minutes or until piping hot. Set them 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 for 1 minute. Avoid browning the garlic. Add the parsley and stir for another minute until you have a velvety smooth paste. Then, add the sweet baby peas and stir. Finally, add the drained pasta. Stir in 2-4 tablespoons of pasta water and mix until the pasta is coated with the sauce. Check the seasoning and serve the pasta immediately.
• Heat the oil over medium-low heat, cook the garlic for 1 minute (do not brown it), then add the parsley and cook for another minute. After that, add the sweet baby peas and the pasta with some reserved pasta water.
• Check the seasoning and serve immediately.