Fregola with Green Peas, Mint, and Ricotta
A delightful Italian pasta dish combining tender fregola with fresh peas, crispy bacon, and creamy ricotta, all brightened with fresh mint. This comforting meal balances hearty pasta with light spring vegetables.
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.
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.
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.
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.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.
2 min