Monday, August 19, 2013
Ricotta, Lemon, Pea and Bacon Pasta
500 grams linguine
1 tbsp PnP Finest olive oil
1 red onion, finely sliced
10 back bacon rashers, diced
2 garlic cloves, crushed
400 grams baby marrows, julienned or grated
60 ml juice of lemon, and grated peel
3 tbsp chopped mint
3 tbsp chopped thyme
1 cup blanched peas
250 grams ricotta cheese, crumbled
• Cook pasta according to packet instructions, drain and set aside.
• Heat oil in a non-stick pan and gently fry onion, bacon, garlic, baby marrow and lemon juice and peel for 6-8 minutes or until cooked through, softened and flavours have combined.
• Stir through pasta, herbs, peas and ricotta until heated through.
• Season and serve immediately.