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Pasta With Bacon Peas Ricotta & Mint

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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