Ditalini with Peas

Ingredients

• •½ tsp coarse sea salt
• •400 g ditalini pasta
• •½ tsp ground pepper
• •100 g ham
• •3 tablespoons olive oil
• •1 small onion
• •100 g pancetta
• •parmesan
• •200 g ricotta cheese
• •¼ tsp turmeric in 2 ladels of water

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Method

From foodista.com — read the original

1. 1Place the onion in the cold olive oil and soften without colouring.
2. 2Add a teaspoon of water from time to time to stop it frying and colouring. Cook till wilted and opaque, about 10 minutes.
3. 3Add 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.
4. 4Just 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.
5. 5Ricotta 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.
6. 6Drain 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.