Ditalini with peas
Total Steps
7
Ingredients
13
Tools Needed
9
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Easy Cook - Laka kuharicaIngredients
- 100 g ham, cut into small dice about the size of peas
- 1/4 teaspoons turmeric, diluted in 2 ladles of water
- 400 g ditalini pasta
- 200 g ricotta cheese
- Parmesan cheese, grated for serving(optional)
- Grana Padano cheese, grated for serving(optional)
- 1/2 teaspoons ground black pepper
- 100 g pancetta, cut into small dice about the size of peas
- 1/2 teaspoons coarse sea salt
- 500 g shelled fresh peas(optional)
- 300 g frozen peas(optional)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
Instructions
Step 1
Place the finely chopped onion in cold olive oil and soften it without allowing it to brown. Add a teaspoon of water occasionally to prevent frying and coloring. Cook until wilted and opaque.
Step 2
Add the peas and enough water to just cover them. Season with salt and pepper. Cook until tender.
Step 3
Just before the peas are fully cooked, add the diced pancetta and ham, stir them through the mixture, then turn off the heat.
Step 4
Stir in the turmeric liquor. Add the ricotta cheese, sieving it through a colander to ensure it melts into the cooking liquids, forming a golden sauce. Keep the sauce warm until the pasta is ready.
Step 5
Meanwhile, cook the ditalini pasta according to the package instructions.
Step 6
Drain the cooked pasta, reserving some of the pasta cooking water. If the sauce appears too dry, add some of the reserved pasta water to dilute it.
Step 7
Immediately toss the cooked pasta in the sauté pan with the sauce, ensuring it is thoroughly coated. Serve at once with grated Parmesan or Grana Padano cheese.