Summer Pasta with Ricotta, Pancetta & Peas

Any way I can find to make pasta feel like an {almost} healthy option for an easy and fast summer dinner I am totally on board. Pasta is my comfort food…well carbs in general are, but I have a particular love of noodle-y goodness. This is a great spring/summer dish that you can whip up, usually with what you have on hand.  I only needed the pancetta (which I buy pre-cut at Trader Joe’s) and the ricotta.  This makes it not only busy-weeknight-friendly, but wallet-friendly to boot.

you will need:
1 lb. pasta such as orecchiette or campanelle
olive oil
½ lb. pancetta, cubed
1 large onion, chopped
4 cloves garlic, finely chopped
½ cup dry white wine
1 cup frozen peas
zest of ½ a lemon
1 cup ricotta cheese
¼ to ½ cup freshly grated pecorino romano cheese
large handful sliced basil

Bring a large pot of salted water to a boil.  Add pasta and cook al dente according to package directions. Drain and reserve 1 cup of the pasta water.

While pasta is cooking, heat olive oil (about 2 turns of the pan) in a large sauté pan or skillet over medium-high heat.  Add the pancetta and cook until browned, about 5 minutes.  Add the onion and cook until translucent, about 8 minutes more.  Add the garlic and cook, not letting it brown, about 1 minute.  Deglaze the pan with the wine, then toss in the peas.  Cook for about 5 minutes, stirring occasionally.

Season with salt and pepper, and add lemon zest.  Add the reserved pasta water and the drained pasta to the saucepan and toss to combine.  Add the pecorino and the ricotta and toss.

Serve in bowls with basil on top and {obviously} some extra cheese on the side.

serves: 4 generous portions
time: 35 minutes
adapted from: Rachael Ray Magazine

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