Below is a very basic version. I’ve used prosciutto & ham, depending on what I have. I like this with sweet corn too! Also, I drain the pasta, adding some saved pasta water AFTER, along with a little cream, to desired consistency. And PARMIGIANO cheese! And GARLIC 😋

2/3 lb. Ditalini pasta

1 15 oz. can sweet peas, undrained

1/2 medium-sized onion, diced

1/4 cup (+/-) olive oil

Salt and black pepper

Saute onions in olive oil until translucent. To avoid browning, cover the saucepan. Add sweet peas, 1/2 tsp. salt and 1/4 tsp. black pepper. Simmer on low heat, partially covered, for approximately 4 minutes, stirring occasionally.

Cook pasta in salted (one good handful) boiling water for approx. 7 minutes (still firm and not quite cooked). Drain enough water so that the ditalini remains barely covered with liquid. (Note: it’s very important to save some of the drained water. You may need to add it back to the pot if the pasta gets too dry) Add the peas and simmer over low/medium heat until the pasta is cooked al dente. (usually 2 – 3 additional minutes)

A few variations: use frozen peas, FRESH peas, or add pancetta, prosciutto, or diced ham.

And that’s it!! A super simple, tasty little pasta dish using just a few ingredients that you probably have on hand.