Easy recipe Ditalini pasta with peas

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four hundredg/fourteenoz rigati pastafive hundredg/onelbabout twooz shelled fresh or three hundredg/ten½oz frozen baby peastwo hundredg/about sevenoz fresh ricottatwo hundredg/about sevenoz hamabout two tbsp of Sicilian olive oila small finely chopped oniona packet of saffronsalt and pepperor parmesan, cheese (Recipes by ingridients cheese) grated for serving pecorino. This is also known as Ditalini con Piselli.. Ditalini pasta with peas.