Ditalini with peas
You can never have too many main course recipes, so give Ditalini with peas a try. One portion of this dish contains roughly 34g of protein, 36g of fat, and a total of 801 calories. This recipe serves 4 and costs $2.42 per serving. Not a lot of people made this recipe, and 4 would say it hit the spo
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 tsp coarse sea salt
- 400 g ditalini pasta
- 0.5 tsp ground pepper
- 100 g ham
- 3 tablespoons olive oil
- 1 small onion
- 100 g pancetta
- 4 servings parmesan
- 200 g ricotta cheese
- 0.25 tsp turmeric in 2 ladels of water
Instructions
- 1
Place the onion in the cold olive oil and soften without colouring.
- 2
Add a teaspoon of water from time to time to stop it frying and colouring. Cook till wilted and opaque, about 10 minutes.
- 3
Add the peas and enough water to just cover. Season with salt and pepper and cook till tender, 5 to 15 minutes for fresh peas depending on freshness and size or 10 minutes for frozen.Just before the peas are done, add the diced pancetta and ham, stir through and turn the heat off.Stir in the turmeric liquor and add the ricotta sieving it through a colander. Ricotta has to melt into the cooking liquids so it becomes a golden sauce. Keep warm until the pasta is done.Meanwhile cook pasta according to the manufacturer's instructions.
- 4
Drain the pasta and save some of the cooking pasta water for the sauce. If it seems dry, add the water to dilute it.Immediately toss the cooked pasta in the saut pan so it is thoroughly coated with the sauce and serve at once with the grated Parmesan or Grana Padano cheese.