Pasta with Bacon Peas Ricotta & Mint Recipe
Ingredients
| 400 g/14 oz pasta, any shape | ||
| Vegetable oil | 1 Teaspoon | |
| 300 g/10 oz lean back bacon, chopped | ||
| 250 g/9 oz frozen peas | ||
| 25 g pack mint, leaves torn | ||
| 125 g/4 1/2 oz ricotta | ||
| Extra virgin olive oil | 2 Tablespoon | |
| 50 g/2 oz grated Parmesan, to serve | ||
Directions
1. Boil the pasta. Drain, reserving half a cup of the cooking water, then return the cooked pasta to the pan.
2. Heat the vegetable oil in a pan. Fry the bacon for 4 mins, stirring, until golden. Add the peas and 4 tbsp water. Bring to the boil, then cook for 3 mins until the peas are tender and the water has evaporated.
3. Place the pasta pan over a low heat, then toss the bacon and peas through the pasta. Fold through the mint and ricotta, adding a little of the reserved cooking water if it seems dry. Season to taste. Drizzle with the extra virgin olive oil and scatter with Parmesan to serve.
2. Heat the vegetable oil in a pan. Fry the bacon for 4 mins, stirring, until golden. Add the peas and 4 tbsp water. Bring to the boil, then cook for 3 mins until the peas are tender and the water has evaporated.
3. Place the pasta pan over a low heat, then toss the bacon and peas through the pasta. Fold through the mint and ricotta, adding a little of the reserved cooking water if it seems dry. Season to taste. Drizzle with the extra virgin olive oil and scatter with Parmesan to serve.
Chef
