Wagon Wheel Pasta With Ricotta Cheese Bacon And Peas Recipes

WAGON WHEEL PASTA WITH RICOTTA CHEESE, BACON, AND PEAS

Steps:

• Preheat oven to 400°F
• Bring a large pot of salted water to a boil.
• Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
• Remove from heat, drain the pasta, and then return the pasta to the pot.
• Meanwhile, heat the olive oil over medium heat in a heavy skillet.
• Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
• Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
• Once cool, crumble into small pieces, and add to the pasta.
• Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
• Transfer pasta to a 7x11 casserole dish.
• Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.

WAGON WHEEL PASTA WITH PANCETTA AND PEAS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.

PENNE WITH RICOTTA AND PEAS

Steps:

• Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
• Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
• Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.