Pasta with Pea-Ricotta Purée, Parmesan, Mint and Bacon

This pasta pairs a creamy pea-and-ricotta purée with Parmesan, fresh mint, lemon and savory bacon for a bright, satisfying meal.

Ingredients

• Pasta
• Peas
• Ricotta
• Parmesan, plus more for serving
• Fresh mint leaves
• Bacon
• Garlic-infused oil
• Lemon juice
• Salt
• Black pepper

Method

1. Warm the peas in a small amount of water for 2–3 minutes. Drain and immediately cool them in cold water.
2. Purée half of the peas with some garlic oil, mint leaves, lemon juice and ricotta. Season with salt and pepper.
3. Cook the pasta according to its package instructions.
4. Cut the bacon into strips and sauté until cooked and lightly crisp.
5. Before draining the pasta, reserve a little cooking water. Toss the drained pasta with the remaining garlic oil, adding reserved cooking water as needed to loosen it.
6. Stir the remaining peas and Parmesan into the pasta.
7. Divide among plates and finish with spoonfuls of pea-ricotta purée, bacon, fresh mint and additional Parmesan.