# 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 and black pepper, to taste
09 - Optional: pinch of red pepper flakes
# Method:
01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente.
02 - In the last 2 minutes of macaroni cooking, stir in the peas.
03 - Meanwhile, melt butter in a large skillet over medium heat. Add finely chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
04 - Drain the macaroni and peas, reserving 1/2 cup of pasta cooking water.
05 - Add drained pasta and peas to the skillet with onions. Stir in milk or cream, grated Parmesan, a splash of reserved pasta water, salt, black pepper, and optional red pepper flakes. Toss gently over low heat until sauce is creamy and well combined, adding more pasta water if necessary.
06 - Taste and adjust seasoning as needed. Serve immediately, optionally garnished with extra Parmesan cheese.
