You are here

Conchiglie With Peas And Ricotta

admin's picture
Ingredients
  Shelled peas/1/2 of a 10-ounce package frozen peas 1 Cup (16 tbs)
  Bacon slices 4
  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
  Butter/Margarine 1 Tablespoon
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

In covered saucepan cook fresh peas in small amount of boiling salted water for 10 to 12 minutes or just till tender.
Drain.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta

Rate It

Your rating: None
4.33
Average: 4.3 (15 votes)