Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the Ditalini pasta and cook according to package directions until al dente, typically 8-10 minutes. Reserve about 3 cups of the starchy pasta water before draining, then set the pasta aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped shallot and chopped onion, sautéing for about 4-5 minutes until softened and translucent.

Add the fresh or frozen peas to the skillet, along with 2 cups of the reserved pasta water. Stir gently and let simmer for 5-8 minutes, until peas are tender and vibrant green.

Once the peas are tender, gently incorporate the cooked Ditalini pasta into the skillet, adding more reserved pasta water as needed to reach your desired consistency. Simmer for an additional 3 minutes.

After simmering, add 1 cup of freshly grated Parmesan cheese to the skillet. Stir well until the cheese melts and combines with the sauce, then season with salt and pepper to taste.