Fregola with Green Peas, Mint, and Ricotta

Ingredients for Fregola with Green Peas, Mint, and Ricotta

• 300ml fregola

• Kosher salt

• 2 tablespoons olive oil, plus more for serving

• 60g bacon (about 3 slices), chopped

• 1 medium onion, chopped

• 240ml dry white wine

• 600ml low-sodium chicken broth

• Freshly ground black pepper

• 240ml shelled fresh peas (from about 450g pods) or frozen peas, thawed

• 2 tablespoons chopped fresh mint, plus leaves for serving

• 110g ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.