Creamy Shells wuth Peas & Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) whole milk ricotta |
1/2 cup(s) grated parmesan cheese |
2 tablespoon(s) butter cut into small pieces |
salt & pepper to taste |
1 tablespoon(s) olive extra virgin olive oil |
4 slice(s) bacon cut into 1/4 inch stripes |
1 container(s) medium onion chopped fine |
2 garlic cloves minced |
1 pound(s) small shell or penne |
2 cup(s) frozen peas |
1 tablespoon(s) lemon juice |
Directions:
1. Bring water to a boil for cooking pasta.
2. Place ricotta, parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a very large bowl.
3. Fry bacon until crisp in olive oil, drain & transfer to plate lined with paper towels. Add onion to pan & cook until lightly golden, add garlic & cook until fragrant (about 1 minute). Transfer onion mixture to bowl with ricotta mixture.
4. Meanwhile, add 1 teaspoon salt & pasta to boiling water. When pasta is about 1 minute shy of dente, add peas & cook for 1 minute more. Reserve 1 cup of pasta water, drain pasta && peas. Add pasta & peas to bowl & toss to coat, adding reserved liquid if needed. Stir in crisp bacon & adjust seasoning with salt & pepper to taste.
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