Fregola with Green Peas, Mint, and Ricotta
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 cup dry white wine
- kosher salt
- freshly ground black pepper
- 1 medium onion, chopped
- 2 1/2 cups low-sodium chicken broth
- 1 1/4 cups fregola
- 2 tablespoons olive oil, plus more for serving
- 2 ounces bacon (about 3 slices), chopped
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 2 tablespoons chopped fresh mint, plus leaves for serving
- 4 ounces ricotta
- Carbohydrate 54 g(18%)
- Cholesterol 29 mg(10%)
- Fat 21 g(32%)
- Fiber 5 g(20%)
- Protein 18 g(36%)
- Saturated Fat 7 g(33%)
- Sodium 883 mg(37%)
- Calories 513
Preparation Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. 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 drizzled with oil.
Preparation Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. 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 drizzled with oil.
