Ditalini with peas
2 tbs olive oil
1 small onion, finely chopped
500g shelled fresh or 300g frozen peas
½ tsp coarse sea salt
½ tsp ground black pepper
100g pancetta, cut into small dice about the size of peas
100g ham, cut into small dice about the size of peas
¼ tsp turmeric diluted in 2 ladels of water
400g ditalini pasta
200g ricotta cheese
Parmesan or Grana Padano cheese, grated for serving
Place the onion in the cold olive oil and soften without colouring. Add a teaspoon of water from time to time to stop it frying and colouring. Cook till wilted and opaque, about 10 minutes.
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.
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 sauté pan so it is thoroughly coated with the sauce and serve at once with the grated Parmesan or Grana Padano cheese.