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Add a photoSmall pasta in creamy peas sauce. Ideal for children.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4 servings
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Ingredientes
- 2 tbs olive oil
- 1 small onion, finely chopped
- 500 g shelled fresh or 300 g frozen peas
- 1/2 tsp coarse sea salt
- 1/2 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
- 1/4 tsp turmeric diluted in 2 ladels of water
- 400 g ditalini pasta
- 200 g ricotta cheese
- Parmesan or Grana Padano cheese, grated for serving
Direcciones
- Place the onion in the cold olive oil and soften without coloring. Add a teaspoon of water from time to time to stop it frying and coloring. 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 pan so it is thoroughly coated with the sauce and serve at once with the grated Parmesan or Grana Padano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 153 | 62% |
| Total Fat 17.11g | 21% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1112mg | 46% |
| Potassium 244mg | 7% |
| Total Carbs 4.51g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.87g | 1% |
| Protein 17.92g | 29% |
