With a cabinet dedicated to pasta, I’m always exploring the myriad of ideas of what to do with it. Ditalini, a miniature tubular vessel perfect for brothy soups like pasta e fagiole or a riff on Alfredo (such as creamy garlicky Alfredo), is an underrated pasta shape that deserves more love. In this recipe, I’m incorporating it with peas and potatoes simmered in a Parmesan and garlic infused chicken broth. It’s a simple weeknight meal that brings the cozy vibes to spring—comfort food season doesn’t end when winter does!
The broth:
Allow the broth to simmer with the Parmesan rinds for around 15 to 20 minutes. The rinds will slowly soften, and any residual cheese on the rinds will melt into the broth.
The garlic:
I love grating garlic into broths or stocks instead of slicing or smashing. Grated garlic will disperse more throughout the soup, so now’s the time to whip out that microplane.
The seasoning:
Use a chicken broth with low or no sodium so you can control the amount of salt you add. Taste for salt after you reduce the broth. The Parmesan is also salty; be sure you don’t over season and taste as you go.
The peas:
I used frozen peas (English), but if you prefer fresh, that works too. Just make sure to add them when you cook the ditalini so they have enough time to soften and cook.
Storage:
This dish can be made 3 days ahead; store in an airtight container and refrigerate. Reheat over medium-low heat in a metal or nonstick pan with a little broth to loosen the mixture. If you don’t have more broth, then some water is fine.
Did you try making this? Let us know how it went in the comments!
