1 T. olive oil
1 T. butter
1 small onion, diced
2 cups ditalini
1 small can very young small sweet peas (Lesueur preferred)
In a large pot, boil ditalini in salted water according to package directions.
In another small pan, heat the olive oil and butter over medium heat until the butter is melted. Add the onion and simmer while the pasta is boiling.
When the onion is translucent, add the peas (juice and all) and simmer on low.
When the pasta is "al dente," drain and return to the large pot. Add in the onion and pea mixture, stir and serve immediately, adding salt or pepper to taste.