one-pan ditalini and peas

Heat pan over medium-high and add olive oil, heating it too. Add salami to olive oil and heat, stirring, until it begins to crisp. Use a slotted spoon to remove it from the pan and drain it on a paper towel. Add garlic and a pinch or two of pepper flakes to the oil left in the pan and cook, stirring, for 30 seconds to 1 minute. Add pasta, broth, and water and bring to a simmer. Cook, stirring occasionally, until pasta is al dente, about 2 minutes shy of done. Add peas and cook for one minute more. Add cream and cook for 1 final minute. Taste and adjust seasoning, adding more salt and pepper if needed. Finish with lemon zest, half the parmesan, all of the crisped salami (if using), and herbs. Cut zested lemon half into wedges and serve on the side for squeezing over, along with additional parmesan. Eat right away.