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One-Pan Ditalini and Peas with Salami, Lemon, and Parmesan Recipe

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4 from 58 reviews

This one-pan ditalini and peas recipe is a quick and comforting pasta dish combining tender ditalini, sweet peas, and a rich, creamy sauce. Enhanced with garlic, red pepper flakes, and optional salami for depth, it’s finished with lemon zest, Parmesan, and fresh herbs for brightness, all cooked in a single pot for easy cleanup and maximum flavor.

Ingredients

Fats and Oils

  • 4 tablespoons (60 ml) olive oil or 2 tablespoons olive oil + 2 tablespoons butter

Meat (Optional)

  • 2 ounces (55 grams) thinly-sliced salami, cut into strips

Aromatics and Seasoning

  • 4 cloves garlic, minced
  • Red pepper flakes, to taste

Main Ingredients

  • 1 pound (16 ounces or 455 grams) uncooked ditalini pasta
  • 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
  • 1/2 cup (120 ml) heavy cream

Finishing Ingredients

  • Finely-grated zest of half a lemon
  • 1/2 cup freshly grated Parmesan cheese
  • Chopped fresh parsley, mint, or basil, for garnish

Instructions

  1. Heat the fat: In a large deep skillet or sauté pan, heat the olive oil or the olive oil plus butter over medium heat until shimmering.
  2. Cook the salami (optional): Add the salami strips to the pan and sauté for 2–3 minutes until they start to crisp and release their flavor into the oil.
  3. Sauté the garlic and red pepper flakes: Add the minced garlic and a pinch or two of red pepper flakes to the pan. Cook for about 30 seconds to 1 minute until fragrant, careful not to burn the garlic.
  4. Add pasta and liquids: Pour in the uncooked ditalini pasta, vegetable broth, and water. Stir well to combine all ingredients evenly in the pan.
  5. Cook the pasta: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook uncovered, stirring occasionally, for 10 minutes.
  6. Add peas: Stir in the frozen peas directly into the simmering pasta mixture without defrosting. Continue to cook for another 3–5 minutes until the pasta is tender and the peas are heated through.
  7. Finish with cream and lemon zest: Stir in the heavy cream and the finely grated lemon zest. Cook for another 1 to 2 minutes to warm through and combine flavors.
  8. Incorporate cheese and herbs: Remove the pan from heat. Stir in the freshly grated Parmesan cheese until melted and the sauce is creamy. Sprinkle chopped fresh parsley, mint, or basil over the top for a fresh, herbal note.
  9. Serve: Plate the ditalini and peas immediately while hot, adjusting salt and pepper to taste if needed.

Notes

  • You can omit the salami for a vegetarian version or substitute it with smoked tofu for a vegan alternative (use vegan Parmesan and omit butter).
  • If vegetable broth is unsalted, taste and add salt during cooking to enhance flavors.
  • Stir frequently during simmering to prevent pasta from sticking to the bottom of the pan.
  • Use freshly grated Parmesan for best flavor and melting quality.
  • Fresh herbs like parsley, mint, or basil add brightness and can be varied per preference.
  • This dish is best served immediately but leftovers can be refrigerated in an airtight container for up to 2 days.

Find it online: https://justsosavory.com/one-pan-ditalini-and-peas-with-salami-lemon-and-parmesan-recipe/