This dish, from Bon Appetit back in April, looked so pretty, I couldn’t wait to try it. I have to say, it cooked up looking quite a bit less brothy than this image shows, but it was simple and delicious, and has ingredients I almost always have on hand. These are the type of dishes I like to keep in my pocket, so I can pull them together whenever I need. I also loved the little bit of mint in this dish. So bright & springy, as well as great to use a little more mint from my garden.
Green Peas, Mint & Ricotta Pasta
- 1 1/4 c. fregola, or other short pasta
- Kosher salt
- 2 T. olive oil, plus more for serving
- 2 oz. bacon (about 3 slices), chopped
- 1 medium onion, chopped
- 1 c. dry white wine
- 2 1/2 c. low-sodium chicken broth
- Freshly ground black pepper
- 1 c. shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 2 T. chopped fresh mint, plus leaves for serving
- 4 oz. ricotta
Cook pasta in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.