Such an awesome recipe! It tastes even better the next day… if you can resist!

8 ounces pasta (such as ditalini or small shells)
4 cups vegetable broth or water
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil or parsley for garnish (optional)
Directions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
Add the frozen peas to the skillet and cook for another 2-3 minutes, allowing them to thaw and combine with the onion and garlic.
Pour in the vegetable broth or water and bring to a boil.
Add the pasta to the skillet. Reduce the heat to medium-low and cook, stirring occasionally, until the pasta is tender and has absorbed most of the liquid, about 10-12 minutes.
Season with salt and pepper to taste.
If using, stir in the grated Parmesan cheese for a creamy finish.
Garnish with fresh basil or parsley, if desired. Serve immediately and enjoy.
Variations & Tips
For a protein boost, you can add diced pancetta or bacon at the beginning with the onions and garlic. If you prefer a vegan version, skip the Parmesan cheese or use a vegan cheese alternative. Feel free to experiment with different types of pasta based on what’s in your pantry. Adding a splash of cream at the end brings extra richness to the dish, making it even more luscious and comforting.