# Components:
→ Pasta
01 - 12 ounces dried macaroni
→ Vegetables
02 - 1 cup frozen or fresh green peas
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy & Flavorings
05 - 2 tablespoons unsalted butter
06 - 1/4 cup whole milk or cream
07 - 1/2 cup grated Parmesan cheese
08 - Salt, to taste
09 - Black pepper, to taste
10 - Pinch of red pepper flakes (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente.
02 - During the last 2 minutes of cooking the pasta, add the peas to the boiling water.
03 - While pasta cooks, melt butter in a large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
04 - Drain macaroni and peas, reserving 1/2 cup of the pasta cooking water.
05 - Add drained pasta and peas to the skillet with the sautéed onions and garlic. Stir in milk or cream, grated Parmesan cheese, a splash of reserved pasta water, salt, black pepper, and red pepper flakes if using. Toss gently over low heat until the sauce becomes creamy and coats the pasta evenly, adding more pasta water as needed.
06 - Taste and adjust seasoning as desired. Serve immediately, optionally garnished with extra Parmesan cheese.
