Tuesday, July 14, 2009
Ricotta, Peas, and Bacon Oh My!
I found the idea for this dish on tastespotting. But once I started playing with it I definitely made it my own. This is quite possibly the easiest dinner I have ever made and one that my annoyingly critical husband actually really liked on the first try. I added in the hazelnuts after my husband proclaimed that it, had a nutty flavor, it gives the pasta a nice added crunch.
5 pieces of bacon
1 cup ricotta cheese
1/2 cup peas
2 tsp lemon thyme
3 handfuls of arugula
1/4 cup toasted hazelnuts (chopped in a food processor)
1/2 a package cooked penne pasta
grated Pecorino Romano cheese
fry up the bacon until it is to your preference ( both crispy and chewy works) remove the bacon so that it can cool for a minute. Pour off about half the bacon fat and add 1/4 cup of water. Add in the peas and simmer for about 5 minutes. Crumble the cooled bacon into smallish pieces and then add the bacon, ricotta, thyme and hazelnuts stir until thoroughly mixed, then add in the pasta and stir until incorporated. Finally, spoon into a pasta bowl and mix in the arugala, sprinkle with the romano.