Ditalini, sometimes referred to as macaroni salad pasta, is a welcome addition to simple soups. I like to team it with peas, onion and celery. Diced pancetta comes to the party too, adding an appealing, meaty flavor profile with a hint of sweetness. Fresh mint and parsley, added just before serving, bring brightness to the mix.

Yield: 4 to 5 servings

INGREDIENTS

1 1/2 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 stalks of celery, chopped

4 ounces diced pancetta

Salt and freshly ground black pepper to taste

4 cups (32 ounces) chicken broth

1 1/2 cups water

1 1/2 cups ditalini

1 1/2 cups frozen peas

1/4 cup grated Pecorino Romano cheese, plus extra for passing at the table

Optional: Hot sauce, such as Frank’s RedHot, to taste; see cook’s note

1/3 cup finely chopped fresh parsley

3 tablespoons minced fresh mint

Cook’s note: I like to add a few drops of Frank’s RedHot sauce to the mix. It provides both needed acidity and subtle heat. Shake in a few drops and taste the broth. Use more if needed.

DIRECTIONS

1. In a Dutch oven or large saucepan, heat oil on medium-high heat. Add onion, celery, pancetta, salt and pepper; cook, stirring occasionally, until onion is softened and pancetta is just starting to brown, about 6 to 8 minutes.

2. Add broth and water and bring to a boil on high heat. Add pasta, stir and bring back to a boil. Reduce heat to medium and boil gently, stirring frequently, until pasta is al dente (tender but with a little bite), about 10 to 12 minutes.

3. Stir in peas (you don’t have to thaw them). Stir in cheese. Remove from heat. If using, stir in hot sauce such as Frank’s RedHot. Taste and add more salt and/or pepper if needed. Stir in parsley and mint.

4. Ladle into bowls and provide more cheese at the table for optional garnishing.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.