One-Pan Ditalini and Peas

Ingrédients

4 tablespoons (60 ml) olive oil or 2 tablespoons olive oil + 2 tablespoons butter

2 ounces (55 grams) thinly-sliced salami, cut into strips (optional)

4 cloves of garlic, minced

Red pepper flakes, to taste

1 pound (16 ounces or 455 grams) uncooked ditalini pasta

4 cups (945 ml) vegetable broth (salted or low-sodium, if unsalted, add salt)

2 cups (475 ml) water

2 cups frozen peas (from 1 10-ounce or 285-gram bag), no need to defrost

1/2 cup (120 ml) heavy cream

Finely-grated zest of half a lemon

1/2 cup freshly grated parmesan

Chopped fresh parsley, mint, or basil

Instructions

Heat pan over medium-high and add olive oil, heating it too. Add 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. Add 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. Add pasta, broth, and water and bring to a simmer. Cook, stirring occasionally, until pasta is al dente, about 2 minutes shy of done. Add peas and cook for one minute more. Add 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.