With a lighter butter sauce use pastas that have holes or indents to help hold the sauce best.  Orecchiette or Shells - pasta in a circular shape that looks like a curved palm. This is probably the best pasta for lighter, butter sauces. It holds the sauce in its indented space. Penne or Rigatoni - short, tubular pasta with small ridges on the outside and a hole in the center. Penne and rigatoni are the most versatile pastas. The ridges can keep a butter sauce well. The internal holes help hold the peas as well. The ridges and the fact that it is often a pantry staple made this an easy choice for me.