Farfalle with Peas and Bacon

Serves	4
Recipe Difficulty	Easy

Ingredients

1 cup	Ricotta fresh
4 tablespoons	Parmesan grated
2 tablespoons	Butter unsalted
1/4 teaspoon	Black Pepper
4 slices	Back Bacon uncooked and cut into 1cm strips
1 cup	Onion finely chopped
1 tablespoon	Garlic chopped
200g	Farfalle uncooked
1 cup	Peas frozen
1 tablespoon	Lemon Juice
1 litre	Water
1 teaspoon	Olive Oil
1 tablespoon	Parsley freshly chopped

Steps

Step 1	Bring water to a boil in large pot for cooking pasta.
Step 2	Place ricotta, Parmesan cheese, butter and pepper in a bowl large enough to hold cooked pasta.
Step 3	Remove skin from bacon rashers and grill in a non-stick pan until crisp.
Step 4	Add onion to the same pan and cook until golden.
Step 5	Add garlic and cook until fragrant.
Step 6	Transfer onion mixture to the bowl with ricotta mixture.
Step 7	Meanwhile boil pasta.
Step 8	When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute.
Step 9	Reserving 1-cup cooking water, drain pasta and peas.
Step 10	Add 1/2-cup cooking water and lemon juice to ricotta mixture and whisk until smooth.
Step 11	Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and add additional pepper to taste.
Step 12	Garnish with fresh parsley.

Prime Tips

Opt for mineral bottled water when cooking pasta.
Avoid adding salt to the water but do add a drizzle of olive oil before you add the pasta.
Fresh basil leaves can replace the parsley.

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