Pasta with Ricotta and Peas

Method

1. Heat a little olive oil in a pan and sauté finely chopped onion until softened but not browned.
2. Add the peas, season with a pinch of salt, and cook for a few minutes.
3. Meanwhile, dice the cooked ham and set aside.
4. When the peas are tender, taste and adjust salt if needed, then add the diced ham and stir gently (do not fry the ham).
5. Cook the pasta (mezze maniche or your favorite shape) in salted boiling water until al dente, reserving some pasta water.
6. In a bowl, mix the ricotta with a splash of hot pasta water to loosen it, then add grated Parmesan (or pecorino for a stronger flavor) and a generous amount of black pepper.
7. Drain the pasta slightly before it is fully cooked and transfer it to the pan with the peas and ham.
8. Remove the pan from the heat, add the ricotta mixture, and toss well until creamy, adding a little pasta water if needed to reach the desired consistency.
9. Serve immediately with extra black pepper on top.