Shelly's Recipe

CREAMY SHELLS WITH PEAS AND BACON

Category: Peas

1 cup ricotta
1/2 cup grated parmesan cheese
2 tbsp unsalted butter, cut into several pieces
1/4 tsp salt and pepper
1 tbsp olive oil
4 slices bacon, cut into 1/4 inch slices
1 medium onion, chopped fine
2 medium garlic cloves, minced
1 lb small shells or penne
2 cups frozen peas
1 tbsp lemon juice.

Cook pasta and salted water. About 1 minute before pasta is done, add peas; drain, reserving 2 cups cooking water. Place the first 5 ingredients in a large bowl large enough to hold pasta. Fry bacon in oil until crisp. Transfer to paper towel to drain; crumble. Add onion to empty pan and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta mixture. Add the about 1/2 cup reserved cooking water and lemon juice to mixture and mix until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crumbles bacon and adjust seasonings with salt and pepper to taste. Serves 4