Pasta With Peas & Potatoes

With a cabinet dedicated to pasta, I’m always looking for new ways to experiment with new shapes and old favorites. My current obsession? Ditalini. A miniature tubular vessel perfect for brothy soups like pasta e fagiole or a riff on Alfredo (such as creamy garlicky Alfredo), ditalini is an underrated pasta shape that deserves more love. In this recipe, I'm incorporating it with peas and potatoes simmered in a Parmesan and garlic infused chicken broth. It’s a simple weeknight meal that delivers comfort without any frills or fuss (this is one of my go-to dinners when I’m under-the-weather). It brings the cozy vibes to spring because, after all, comfort food season doesn't end when winter does!

The broth:
Allow the broth to simmer with the Parmesan rind for around 15 minutes. The rind will slowly soften, and any residual cheese will melt into the broth, creating a cheesy, nutty, flavorful sauce.

The garlic:
I love grating garlic into broths or stocks instead of slicing or smashing. Grated garlic will disperse more throughout the soup, so now’s the time to whip out that microplane.

The salt:
Use a chicken broth with low or no sodium so you can control the amount of salt you add. After reducing the broth, give it a taste, and season with salt to your tastes. The Parmesan is also salty; be sure you don’t overseason and taste as you go.

The peas:
I used frozen peas (English), but if you prefer fresh, that works too! Just make sure to add them when you cook the ditalini so they have enough time to soften and cook.

Storage:
This dish can be made 3 days ahead; store in an airtight container and refrigerate. Reheat over medium-low heat in a metal or nonstick pan with a little broth to loosen the mixture. If you don’t have more broth, you can also use water.

Did you try making this? Let us know how it went in the comments!