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Spaghetti with crushed peas, bacon and ricotta
Spaghetti with crushed peas, bacon and ricotta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick dinner with just 6 ingredients in no time!
Ingredients:
  • 375g spaghetti
  • 375.00 ml frozen baby peas
  • 62.50 ml fresh mint leaves
  • 1 tsp finely grated lemon rind
  • 18.20 gm extra-virgin olive oil
  • 4 rashers middle bacon, rind removed, chopped
  • 131.25 gm lemon juice
  • 150g fresh ricotta cheese, crumbled
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Set aside 2 tablespoons of cooking liquid. Drain pasta.
  • While the peas are cooking in boiling water for 2 minutes until tender, drain them and transfer to a food processor. Add 2 tablespoons of mint, lemon rind, and reserved liquid. Process until roughly chopped.
  • - In a pan over medium-high heat, sizzle 2 teaspoons of oil. - Sear bacon until golden and crunchy, about 4 to 5 minutes. - Toss in pasta, peas, lemon juice, and ricotta, stirring for 1 to 2 minutes until everything is warm. - Season with salt and pepper, then drizzle with the rest of the oil. - Finish with a sprinkle of fresh mint. - Serve and enjoy!

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