Preparation 25 mins | Cooking time 15 mins | Serves 4
YOUR PACKAGE CONTAINS:
750g fresh green peas
375g EAT PASTA Spaghetti Egg Pasta 375g
250g PRINCI Free range short-cut bacon rashers
1 bulb garlic
1Kg PAESANELLA Fresh Pure Milk Ricotta
1 bunch mint
(Pantry staples can be selected from the ADD ONS menu as needed)
750g fresh green peas, shelled*
1 tbs olive oil
250g short-cut bacon rashers, roughly chopped
3 garlic cloves, crushed
300g fresh ricotta cheese, crumbled
½ cup small mint leaves
Extra virgin olive oil, for drizzling
*Yielding about 300g podded peas
STEP 1: Bring a large saucepan of water to the boil over high heat. Add peas, cover and return to the boil. Uncover and cook for 3 minutes or until just tender. Using a slotted spoon, transfer peas to a bowl. Set aside. Bring the water back to the boil, add spaghetti and cook following packet directions until al dente.
STEP 2: Meanwhile, heat olive oil in a medium frying pan over medium-high heat. Add bacon and garlic and cook, stirring often, for 4-5 minutes until crisp.
STEP 3: Drain spaghetti, reserving 1/3 cup cooking water. Return spaghetti to the pan. Add reserved cooking water, bacon mixture, peas and ricotta. Season with salt and pepper to taste. Toss over low heat until combined. Toss through
mint. Spoon into serving bowls drizzle with extra virgin olive oil and serve.
Bon Appetite...Enjoy :)