One-Pan Ditalini and Peas

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil4 tbsp
• - Salami Cut Into Strips (optional)2 oz
  cut into strips (optional)
• Garlic cloves4
  minced
• Red Pepper Flakesto taste
  to taste
• Dried pasta1 lb
• Vegetable Broth4 cup
  if unsalted, add salt)
• Water2 cup
• Frozen Peas No Need To Defrost2 cup
  no need to defrost
• Cooking cream½ cup
• Lemonto taste
• Parmesan½ cup
• Flat-leaf parsleyto taste
  mint, or basil

Method

1. 1

   Heat pan over medium-high; then stir in olive oil, heating it too. stir in salami to olive oil and heat, stirring, until it begins to crisp. Use a slotted spoon to remove it from the pan and drain it on a paper towel. stir in garlic and a pinch or two of pepper flakes to the oil left in the pan and cook, stirring, for 30 seconds to 1 minute. stir in pasta, broth, and water and bring to a simmer. Cook, giving it an occasional mix, until pasta is al dente, about 2 minutes shy of done. stir in peas and cook for one minute more. stir in cream and cook for 1 final minute. Taste and adjust seasoning, adding more salt and pepper if needed. Finish with lemon zest, half the parmesan, all of the crisped salami (if using), and herbs. Cut zested lemon half into wedges and serve on the side for squeezing over, along with additional parmesan. Eat right away.