Ricotta, Lemon, Pea and Bacon Pasta

 

Main Ingredients

 

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

 

 

Instructions

 

• 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.