Fregola with Green Peas, Mint, and Ricotta

Ingredients

• •1¼ cups fregola
• •1 to taste Kosher salt
• •2 tablespoons olive oil
• •2 ounces bacon
• •1 medium onion
• •1 cup dry white wine
• •2½ cups low-sodium chicken broth
• •1 to taste black pepper
• •1 cup peas
• •2 tablespoons fresh mint
• •4 ounces ricotta

Cooking Instructions

1. 1.

   Cook fregola 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.

   8 min

2. 2.

   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.

   10 min

3. 3.

   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.

   12 min

4. 4.

   Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

   2 min