Pasta with Peas, Ricotta and Bacon

This easy pasta with peas and ricotta is a delicious weeknight dinner that's ready in just 15 minutes. With crispy bacon, sweet green peas, creamy ricotta, and freshly grated Parmesan cheese, it's a simple pasta dish packed with flavor.

Course Pasta

Cuisine Italian

Keyword pasta, peas, ricotta

Diet vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 441

Author Simone

Ingredients

300 g pasta any shape will work
1 tbsp olive oil
75 g diced bacon
250 g frozen green peas
125 g ricotta cheese
Fresh basil for serving
5 g Parmesan cheese grated, for serving
Salt and black pepper to taste

Metric - Us customary

Instructions

Cook the pasta according to the package instructions until al dente. Drain, reserving some of the pasta cooking water.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until golden brown and crispy.
Add the frozen peas and about 4 tablespoons of the reserved pasta cooking water to the skillet. Bring to a simmer and cook until the peas are tender and most of the liquid has evaporated.
Add the cooked pasta to the skillet and stir in the ricotta until everything is well combined and coated in a creamy sauce.
If you'd like a creamier consistency, add a little extra ricotta or some of the reserved pasta cooking water. Season with salt and freshly ground black pepper to taste.
Serve immediately, topped with fresh basil and grated Parmesan cheese.

Nutrition