Photo: Eaters Collective
Ditalini pasta with peas
9 ingredients
30 min + 30 min
Serves 4
openrecipes
This is also known as Ditalini con Piselli.
Estimated Nutrition (whole recipe, rough)
977
Calories
62g
Protein
47g
Fat
72g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g/14oz rigati pasta
- 500g/1lb2oz shelled fresh or 300g/10½oz frozen baby peas
- 200g/7oz fresh ricotta
- 200g/7oz ham
- 2 tbsp of Sicilian olive oil
- a small finely chopped onion
- a packet of saffron
- salt and pepper
- or parmesan cheese, grated for serving pecorino
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes