Fregola With Green Peas, Mint, And Ricotta
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes
2
Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid
3
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
4
Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes
5
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes
6
Add broth and bring to a simmer
7
Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes
8
Taste and season with salt and pepper
9
Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes
10
Add pasta cooking liquid as needed to adjust consistency
11
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil
12
Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes
13
Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid
14
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
15
Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes
16
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes
17
Add broth and bring to a simmer
18
Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes
19
Taste and season with salt and pepper
20
Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes
21
Add pasta cooking liquid as needed to adjust consistency
22
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil