recipes
Casarecce pasta with crispy bacon, ricotta and peas
2022-01-29
Ingredients
- 100g back bacon, chopped
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. chopped fresh rosemary
- 200g tinned marrowfat peas, drained and rinsed
- 100ml Light single cream (Elmlea)
- 1 packet `pea and ham soup mix` (Knorr)
- 500-600ml water
- 300g casarecce pasta (La Ruvida)
- 1 x 250g tub ricotta cheese (Hanini)
Method
Start by heating the olive oil in a pan and brown the bacon till crispy around the edges. Add in the onion and garlic and continue to cook for 3-4 minutes to soften. Add in the cream and water along with the pea and ham soup mix and whisk together well. Continue stirring until the sauce thickens and remove off the heat and mix in the marrow fat peas. Cook the pasta till al dente, drain and add to the pasta sauce. Mix together well and serve into deep bowls with the ricotta cheese crumbled on top.
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