Pasta with Ricotta and Peas
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 clove garlic
- 125 g pancetta
- 250 g pasta
- 150 g peas
- 3 tablespoon crème fraîche
- 125 g ricotta
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic clove and set aside. Then fry the pancetta slices and shortly before the end of the roasting time add the garlic and cook briefly. Then pull the pan off the stove and let the ham rest for a moment.
- Now cook the pasta and skim off half a cup of water three minutes before the end, then add the peas and cook with the pasta for the last three minutes. As soon as the noodles are cooked, they are added to the pan with the bacon. Put this back on the stove over medium heat and stir in the crème fraîche, stretch everything out of the cup with the pasta water and stir in until creamy.
- Now put the ricotta in dabs on top of the pasta, fold in and serve everything hot.
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