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Spaghetti with crushed peas, bacon and ricotta

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 375g spaghetti
  • 1 1/2 cups frozen baby peas
  • 1/4 cup fresh mint leaves
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon extra-virgin olive oil
  • 4 rashers middle bacon, rind removed, chopped
  • 1/2 cup lemon juice
  • 150g fresh ricotta cheese, crumbled


  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Reserve 2 tablespoons liquid. Drain.
  • 2
    Meanwhile, cook peas in a saucepan of boiling water for 2 minutes or until tender. Drain. Transfer to a processor. Add 2 tablespoons mint, lemon rind and reserved liquid. Process until roughly chopped.
  • 3
    Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook bacon for 4 to 5 minutes or until browned and crisp. Add pasta, pea mixture, lemon juice and ricotta. Cook, stirring, for 1 to 2 minutes or until heated through. Season with salt and pepper. Drizzle with remaining oil. Top with mint. Serve.

Source: taste.com.au


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