A beautifully light pasta dinner perfect for summer. Cook with ricotta for a lighter alternative to cream cheese or cream.
Ingredients
500g farfalle
1 tablespoon olive oil
250g tub of Perfect Italiano Smooth & Creamy Ricotta
3/4 cup Perfect Italiano Parmesan, grated
1/2 cup peas (fresh or frozen)
3 rashers lean short cut bacon, finely chopped
2 tablespoons chives, chopped
Method
Add the olive oil to a medium sized frying pan over a medium high heat. Add the bacon and fry until very crispy. Once the bacon is cooked, remove from the pan and drain onto some kitchen paper. Set aside.
Cook the pasta according to packet instructions. If using fresh peas, add the peas about 3 minutes before the pasta has finished cooking. If using frozen peas, add the peas about 1 minute before.
While the pasta is cooking, lightly stir the ricotta, breaking up any curds. Add 1/2 cup of grated Parmesan to the mixture, and season with black pepper.
Once cooked, drain the pasta and peas, reserving 1/4 cup of the cooking water. Place the pasta and peas back into the pot. Stir a little of the warm pasta water into the ricotta mixture.
Add the mixture to the pasta and toss to coat well. Season with salt and pepper.
Serve with a sprinkling of the bacon bits, chives and remaining Parmesan.
