Penne with ham and peas, no cream

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Cooked ham50 g
• Peas80 g
• Part-skim ricotta30 g
• Onion20 g
• Parmigiano Reggiano5 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Put the pasta water on to boil. Peel and finely chop the onion; dice the cooked ham.
2. Put the onion in a frying pan with a splash of water over medium heat and cook for 3–4 minutes, until translucent; add the peas, a pinch of salt and another splash of water and cook for 8 minutes, until tender.
3. Add the ham and warm it through for a minute.
4. Meanwhile, when the water boils, salt it and cook the penne until al dente; before draining, set aside a small ladle of the cooking water.
5. Loosen the ricotta with a little cooking water until creamy. Toss the penne in the sauce over low heat and stir in the ricotta and grated Parmigiano Reggiano until the sauce coats the pasta.