Conchiglie With Peas And Ricotta
|Shelled peas/1/2 of a 10-ounce package frozen peas||1 Cup (16 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Snipped fresh basil/1 teaspoon dried basil, crushed||1 Tablespoon|
|Ricotta cheese||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cooked conchiglie/Rigatoni / other pasta||8 Ounce|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
In covered saucepan cook fresh peas in small amount of boiling salted water for 10 to 12 minutes or just till tender.
In small saucepan or skillet partially cook bacon.
Add green onion, parsley, basil, and 1/4 teaspoon salt.
Continue cooking just till onion is tender and bacon is crisp.
Drain off fat.
Stir in cooked peas, ricotta, and milk.
Cook and stir till heated through.
Toss pasta with butter or margarine.
Add ricotta mixture and parmesan cheese; toss till pasta is coated.
Season to taste with pepper.