Fregola with Green Peas, Mint, and Ricotta



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Serves
4
Prep
35 mins
Fregola with Green Peas, Mint, and Ricotta

A remix of pasta e fagioli!


Ingredients



  • 1 1/4 cups fregola

  • Kosher salt

  • 2 tablespoons olive oil, plus more for serving

  • 2 ounces bacon (about 3 slices), chopped

  • 1 medium onion, chopped

  • 1 cup dry white wine

  • 2 1/2 cups low-sodium chicken broth

  • Freshly ground black pepper

  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

  • 2 tablespoons chopped fresh mint, plus leaves for serving

  • 4 ounces ricotta



Directions



  1. Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.

  2. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.

  3. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.

  4. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.


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