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Pasta With Peas & Potatoes Recipe

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4.2 from 15 reviews

This comforting Pasta with Peas & Potatoes recipe features tender ditalini pasta cooked in a flavorful broth infused with Parmesan rind and garlic. Russet potatoes add heartiness while frozen petite peas bring a pop of sweetness. The dish is finished with butter and freshly grated Parmesan for a creamy, savory bowl perfect for a satisfying yet simple meal.

Ingredients

Broth and Base

  • 1 Parmesan rind
  • 6 garlic cloves, grated or finely chopped
  • 6 cups low-sodium chicken broth
  • 2 tsp kosher salt

Vegetables and Pasta

  • 12 oz russet potatoes, peeled and cut into 1/2″ cubes
  • 8 oz ditalini pasta
  • 3/4 cup frozen petite peas

Finishing

  • 4 Tbsp unsalted butter
  • 1/3 cup finely grated Parmesan cheese

Instructions

  1. Make broth base: In a large skillet over medium-high heat, combine the Parmesan rind, grated garlic, and low-sodium chicken broth. Bring to a boil, seasoning with 2 teaspoons kosher salt. Cook this mixture, stirring occasionally, until the broth reduces by about one-third, which takes approximately 12 to 15 minutes. Remove and discard the Parmesan rind afterward.
  2. Cook potatoes: Lower the heat to medium. Add the peeled and cubed russet potatoes to the skillet. Cook while stirring occasionally, allowing the potatoes to become firm to the touch yet still holding their shape, about 8 to 10 minutes. Add additional salt as needed to taste.
  3. Cook pasta and finish sauce: Add the ditalini pasta to the skillet. Continue cooking, stirring occasionally, until the broth thickens into a sauce and the pasta becomes plump and al dente, around 9 to 11 minutes. Then, gently fold in the frozen petite peas and unsalted butter, allowing the butter to melt and incorporate into the sauce for a smooth, rich finish.
  4. Serve: Divide the pasta mixture evenly among bowls. Top each serving with finely grated Parmesan cheese to add a sharp, creamy touch to the dish.

Notes

  • The Parmesan rind adds a deep umami flavor to the broth—be sure to remove it before serving.
  • Cook the potatoes until just tender but not falling apart to maintain texture in the dish.
  • You can substitute chicken broth with vegetable broth to make the recipe vegetarian.
  • Use freshly grated Parmesan cheese for best flavor and melting quality.
  • Stir gently after adding peas to avoid breaking them and maintain vibrant color.

Find it online: https://recipesbyliza.com/pasta-with-peas-and-potatoes-recipe/