Prep 10 mins
Cook 20 mins
From Cook's Country magazine.
- 1 cup whole milk ricotta cheese
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons unsalted butter, cut into several pieces
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 4 slices bacon, cut into 1/4 in. strips
- 1 medium onion, chopped fine
- 2 medium garlic cloves, minced
- 1 lb small shell pasta or 1 lb penne
- 2 cups frozen peas
- 1 tablespoon lemon juice
- Bring 4 quarts water to boil in a large pot for cooking pasta.
- Place ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta.
- Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste. Serve.
Just made this last night fron my sample cc - makes me want to subscribe to cooks country! (we already get CI) I used mini penne instead. I did not adapt it but did find it was maybe more than 4 servings. My H and I each ate a full bowl and our 2 year old had some and there are at leat 3 more servings. I would suggest serving with a salad to reduce the calories and make for a more rounded meal. EASY but involved while making it - you need 30 minutes exactly once you have cut the onion. Oh, and you can press the garlic instead.