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Creamy Shells with Peas and Bacon

Source of Recipe


Cook's Country






List of Ingredients



• 1 cup whole-milk ricotta
  
• 1/2 cup grated Parmesan cheese
  
• 2 Tbsp unsalted butter, cut into several pieces
  
• Salt and pepper
  
• 1 Tbsp extra-virgin olive oil
  
• 4 slices bacon, cut into 1/4-inch strips
  
• 1 medium onion, chopped fine
  
• 2 medium garlic cloves, minced
  
• 1 pound small shells or penne
  
• 2 cups frozen peas
  
• 1 Tbsp lemon juice
  






Instructions



1. Bring 4 quarts water to boil in 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.
   
   
2. 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 and garlic to empty pan and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.
   
   
3. 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.
   
   Serves 4