Ditalini with peas
A hearty main course featuring ditalini pasta and peas. This dish is rich in protein and perfect for a cozy dinner. It fits a traditional diet and is great to make during colder months.
Ingredients
sea salt
0.5 tsps
ditilini pasta
14.11 oz
black pepper
0.5 tsps
peas
3.53 oz
olive oil
3 Tbsps
onion
1 small
pancetta
3.53 oz
parmigiano reggiano
4 servings
ricotta salata
7.05 oz
water
0.25 tsps
Method
- 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 saut pan so it is thoroughly coated with the sauce and serve at once with the grated Parmesan or Grana Padano cheese.
Nutrition:
Carbs
90 g
Fat
36 g
Protein
36 g
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