Ingredients
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375g spaghetti
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1 1/2 cups frozen baby peas
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1/4 cup fresh mint leaves
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1 teaspoon finely grated lemon rind
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1 tablespoon extra-virgin olive oil
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4 rashers middle bacon, rind removed, chopped
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1/2 cup lemon juice
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150g fresh ricotta cheese, crumbled
Method
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1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Reserve 2 tablespoons liquid. Drain.
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2Meanwhile, 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.
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3Heat 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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