Pasta with Bacon Peas Ricotta & Mint
|Pasta||14 Ounce (400 Gram, Any Shape)|
|Vegetable oil||1 Teaspoon|
|Plain lean back bacon||10 Ounce, chopped (300 Gram)|
|Frozen peas||9 Ounce (250 Gram)|
|Mint||25 Gram, leaves torn (1 Package)|
|Ricotta||4 1⁄2 Ounce (125 Gram)|
|Extra virgin olive oil||2 Tablespoon|
|Grated parmesan||2 Ounce (50 Gram, To Serve)|
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.