One-Pan Ditalini and Peas

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Ingredients

4 tablespoons (60 ml) olive oil or 2 tablespoons olive oil + 2 tablespoons butter
2 ounces (55 grams) thinly-sliced salami, cut into strips (optional)
4 cloves of garlic, minced
Red pepper flakes, to taste
1 pound (16 ounces or 455 grams) uncooked ditalini pasta
4 cups (945 ml) vegetable broth (salted or low-sodium, if unsalted, add salt)
2 cups (475 ml) water
2 cups frozen peas (from 1 10-ounce or 285-gram bag), no need to defrost
1/2 cup (120 ml) heavy cream
Finely-grated zest of half a lemon
1/2 cup freshly grated parmesan
Chopped fresh parsley, mint, or basil

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