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olive oil onion frozen peas salt ground black pepper peas ham turmeric Pasta Ricotta cheese Parmesan cheese
Viewed: 40 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 onion small, finely chopped
- 2 1/4 cups frozen peas
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon ground black pepper
- 3 1/2 ounces pancetta cut into small dice about the size of peas
- 7 1/16 tablespoons ham cut into small dice about the size of peas
- 1/4 teaspoon turmeric diluted in 2 ladels of water
- 7/8 pound ditalini pasta
- 13/16 cup ricotta cheese
- Parmesan cheese grated for serving
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 saute pan so it is thoroughly coated with the sauce and serve at once with the grated Parmesan or Grana Padano cheese.
