Ditalini with peas

Ditalini with peas is a main course that serves 4. One serving contains 801 calories, 34g of protein, and 36g of fat. For $2.42 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have parmesan, ham, olive oil, and a few other ingredients on hand, you can make it. 4 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 58%. Shrimp and Roasted Fennel Ditalini, Turkey and Vegetable Ditalini Soup, and Spinach and White Beans with Ditalini are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

½ tsp coarse sea salt

400g ditalini pasta

½ tsp ground black pepper

100g ham, cut into small dice about the size of peas

3 tablespoons olive oil

1 small onion, finely chopped

100g pancetta, cut into small dice about the size of peas

Parmesan

200g ricotta cheese

¼ tsp turmeric diluted in 2 ladels of water

Equipment:

colander

frying pan

Cooking instruction summary:

  1. 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.
  2. 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.
  3. Just before the peas are done, add the diced pancetta and ham, stir through and turn the heat off.
  4. 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.
  5. Meanwhile cook pasta according to the manufacturer's instructions.
  6. Drain the pasta and save some of the cooking pasta water for the sauce. If it seems dry, add the water to dilute it.
  7. 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.

 

Step by step:


1. Place the onion in the cold olive oil and soften without colouring.

2. Add a teaspoon of water from time to time to stop it frying and colouring. Cook till wilted and opaque, about 10 minutes.

3. 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.

4. 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 Information:

Quickview
800 Calories
34g Protein
36g Total Fat
82g Carbs
15% Health Score
Limit These
Calories
800k
40%

Fat
36g
56%

  Saturated Fat
14g
88%

Carbohydrates
82g
28%

  Sugar
5g
6%

Cholesterol
62mg
21%

Sodium
987mg
43%

Get Enough Of These
Protein
34g
68%

Selenium
82µg
118%

Phosphorus
544mg
54%

Manganese
1mg
54%

Calcium
492mg
49%

Zinc
3mg
23%

Magnesium
85mg
21%

Fiber
4g
20%

Copper
0.37mg
19%

Vitamin B2
0.32mg
19%

Vitamin B3
3mg
17%

Vitamin B1
0.25mg
17%

Vitamin B6
0.32mg
16%

Vitamin C
11mg
14%

Vitamin K
14µg
13%

Vitamin A
659IU
13%

Iron
2mg
13%

Potassium
442mg
13%

Vitamin E
1mg
13%

Folate
45µg
11%

Vitamin B12
0.66µg
11%

Vitamin B5
0.86mg
9%

Vitamin D
0.35µg
2%

covered percent of daily need
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