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Ingredients
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- 1 cup frozen peas
- 4 tablespoons unsalted butter, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1–3/4 cups chicken broth (Swanson recommended)
- 3/4 cup whole milk
- 1–1/2 cups ditalini
- 3/4 cup freshly grated parmesan cheese
- 1 up to 2 tablespoons fresh lemon juice
Instructions
- Take the frozen peas out to thaw partially and bring the milk to room temperature.
- In a small bowl, combine the garlic powder, onion powder, mustard powder, pepper, and salt. Set aside.
- Melt 3 tablespoons of butter in a nonstick soup pot over medium heat, then add the seasoning mixture and stir until the butter foams.
- Add chicken broth and milk, stirring to combine.
- Bring the mixture to a boil, then add the ditalini pasta. Cook uncovered for 7 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, remove the pot from heat. Gradually stir in the parmesan cheese until melted. Add peas, remaining butter, and lemon juice.
- Cover the pot briefly to melt the butter and then stir everything together well. Serve immediately, adding milk if needed to thin.
Notes
Make sure to check the pasta for doneness before serving.
Freshly grated parmesan cheese adds the best flavor and texture to the dish.
If needed, adjust the consistency with additional milk.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 40mg