A truly beautiful and refreshing dish, a remixed pasta e fagiolo. Turning the brothy pasta into a welcoming favorite seasonal dish: peas, mint, and ricotta.
INGREDIENTS: (serves 4)
- 1 1/4 cups fregola
- Kosher Salt
- 2 tbl olive oil
- 2 oz bacon, chopped
- 1 medium onion
- 1 cup dry white wine
- 2 1/2 cups low sodium chicken broth
- fresh ground black pepper
- 1 cup green peas
- 2 tbl fresh chopped mint
- 4 oz ricotta
Cook fregola in large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse, reserving 1 cup of pasta liquid.
Heat 2 tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 min. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
Serve topped with ricotta, mint, and cracked pepper, and a drizzle of olive oil.