Ingredients
1 tablespoon extra virgin olive oil
1 large shallot, finely chopped
1 pound frozen peas
11oz ditalini
1 cup freshly grated parmesan, plus extra for serving
Handful fresh basil, optional
Salt and pepper to taste
Instructions
Heat the olive oil in a large, deep pan and sauté the shallot for 3-4 minutes until softened. Bring a pot of water to a boil, salt it generously, and cook the pasta for half of the time indicated on the package. Before draining, reserve at least 4 cups of pasta water. Add the peas over the onions together with 1 cup of pasta water and simmer for 10-15 minutes. Transfer the pasta to the pan and gradually add some extra pasta water until the pasta is cooked al dente. This should take about 5 minutes, and you should still have some liquid when the pasta is al dente. Turn off the heat and stir in the grated parmesan and basil if using. Season to taste with salt and plenty of freshly ground black pepper and serve with extra grated parmesan on top.
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