Ditalini with green pea sauce
2 servings
40 minutes
Ditalini with green pea sauce is an exquisite dish of Italian cuisine where the simplicity of ingredients meets refined flavor. The small ditalini pasta absorbs the rich sauce made from fresh green peas sautéed with onions and pancetta beautifully. Its delicate creamy texture highlights the sweetness of the peas and the savory meat notes. The garnish of crab meat, cherry tomatoes, and grated parmesan adds depth and contrast to the flavor, while a hint of chili pepper makes the dish even more expressive. It’s a perfect treat for a spring lunch or light dinner where each ingredient reveals its best quality, creating a harmony of freshness, creaminess, and sophistication.
1
Heat 20 grams of olive oil in a pan and sauté the onion and pancetta. When they brown, add 200 grams of peas and remove from heat as soon as the peas start to shrink. Transfer to a blender, blend, and strain through a fine sieve.
- Olive oil: 45 ml
- Onion: 1 head
- Pancetta: 50 g
- Dried peas: 215 g
2
Put the peas in a blender, blend, and strain through a fine sieve.
- Dried peas: 215 g
3
Boil the pasta until al dente.
- Ditalini: 80 g
4
Then heat 20 grams of olive oil in a pan and warm the remaining peas for a minute, add the pasta and quickly mix. Pour the pea sauce into a deep plate, place the pasta in it, garnish with crab, halved cherry tomatoes, and grated parmesan. Drizzle with the remaining olive oil and optionally garnish with finely chopped chili pepper.
- Olive oil: 45 ml
- Dried peas: 215 g
- Ditalini: 80 g
- Crab meat: 35 g
- Cherry tomatoes: 80 g
- Parmesan (Parmigiano Reggiano): 10 g
- Olive oil: 45 ml
- Chili pepper: 5 g