Creamy Italian Pasta with Peas (Pasta e Piselli)

“A simple yet indulgent dish of tender pasta, sweet peas, and a velvety creamy sauce. Perfect for a quick comfort meal! “

Ingredients :
12 oz ditalini or small pasta 
1 cup frozen peas 
2 tablespoons unsalted butter 
2 tablespoons olive oil 
2 garlic cloves, minced 
1/2 cup heavy cream 
1/2 cup grated Parmesan cheese 
1/2 teaspoon black pepper 
Salt to taste 
Extra Parmesan and parsley for garnish

Instructions 
1. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Add the peas during the last 2 minutes of cooking. Reserve 1/2 cup of pasta water, then drain.
2. Sauté Garlic:

In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Make the Creamy Sauce:

Lower the heat and stir in the heavy cream, Parmesan cheese, black pepper, and a pinch of salt. Cook for 2–3 minutes until the cheese melts and the sauce becomes smooth.
4. Combine Everything:

Add the drained pasta and peas to the skillet. Toss to coat everything in the creamy sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
5. Serve:

Divide the pasta into bowls, garnish with extra Parmesan and fresh parsley, and serve warm.
 Pro Tip: Pair this dish with a crisp glass of white wine  and a side of garlic bread  for an effortless Italian-inspired meal!

Buon appetito!