Creamy Shells wuth Peas & Bacon

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  • 2 cup(s) Whole milk ricotta
  • 1/2 cup(s) Grated parmesan cheese
  • 2 tablespoon(s) Butter cut into small pieces
  • Salt & Pepper to taste
  • 1 tablespoon(s) Olive extra virgin olive oil
  • 4 slice(s) Bacon cut into 1/4 inch stripes
  • 1 container(s) medium onion chopped fine
  • 2 garlic cloves minced
  • 1 pound(s) small shell or penne
  • 2 cup(s) Frozen peas
  • 1 tablespoon(s) Lemon Juice


  1. Bring water to a boil for cooking pasta.

  2. Place ricotta, parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a very large bowl.

  3. Fry bacon until crisp in olive oil, drain & transfer to plate lined with paper towels. Add onion to pan & cook until lightly golden, add garlic & cook until fragrant (about 1 minute). Transfer onion mixture to bowl with ricotta mixture.

  4. Meanwhile, add 1 teaspoon salt & pasta to boiling water. When pasta is about 1 minute shy of dente, add peas & cook for 1 minute more. Reserve 1 cup of pasta water, drain pasta && peas. Add pasta & peas to bowl & toss to coat, adding reserved liquid if needed. Stir in crisp bacon & adjust seasoning with salt & pepper to taste.
December 2012

This recipe is a personal recipe added by pattyholland and has not been tested or endorsed by MyRecipes.

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