Put a large pot of water to boil. In the meantime, fry up 100g chopped pancetta in a little olive oil till lightly golden. Add 1 chopped garlic clove to the pancetta and stir for just under a minute (make sure the garlic does not brown). Take off the heat.  

Dissolve a few strands of saffron in a little hot water.

When the water has come to a boil add 200g pasta (pennette, bucatini or whatever your preferred pasta shape) and cook till nearly al dente. Now add 100g frozen peas. Reserve a little of the cooking water and then drain after a minute or so.

Add the cooked pasta and peas to the pancetta, along with the 100g ricotta (crumbled), the saffron, the zest of 1 lemon, some freshly ground pepper and some sea salt. You may need to add a little cooking water to loosen the sauce.

Serve with a sprinkling of parmesan and chopped parsley. Serves 2.

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