Pasta With Peas & Potatoes
Reduce heat to medium. Add potatoes and cook, stirring occasionally, until still firm to the touch and not falling apart, 8 to 10 minutes; season with salt.
Ingredients :
- 1 Parmesan rind
- 6 garlic cloves, grated or finely chopped
- 6 cups low-sodium chicken broth
- 2 tsp. kosher salt
- 12 oz. russet potatoes, peeled, cut into 1/2" cubes
- 8 oz. ditalini
- 3/4 cup frozen petite peas
- 4 Tbsp. unsalted butter
- 1/3 cup finely grated Parmesan
Directions :
- In a large skillet over medium-high heat, bring Parmesan rind, garlic, and broth to a boil; season with 2 tsp. salt. Cook, stirring occasionally, until reduced by about one-third, 12 to 15 minutes. Remove rind.
- Reduce heat to medium. Add potatoes and cook, stirring occasionally, until still firm to the touch and not falling apart, 8 to 10 minutes; season with salt.
- Add ditalini and cook, stirring occasionally, until sauce is thickened and ditalini are plump and al dente, 9 to 11 minutes. Fold in peas and butter.
- Divide pasta among bowls. Top with Parmesan.
