This delightfully fresh pasta is bursting with spring flavors! Very simple to make and super tasty! The trick is in reserving the bacon fat to sauté the other ingredients in, but don't worry veg and vegan friends. Sanz bacon this dish is still delicious with butter or olive oil.
Most people don't think of using mint in savory dishes but believe us, it really works with the lemon and spring peas. If you do not like mint, basil is also great.
This recipe can be made with other vegetables along with or in place of the spring peas. Asparagus, Broccoli, Zucchini, Kale, to name a few. You can also omit the bacon if you are a vegetarian and it is still delightful.
1/4-1/2 pack of bacon
1lb any pasta you enjoy. You can even use a ravioli, tortellini or gnocchi if you are feeling fancy.
2 cups chopped sugar snap peas (you can also use shelled english peas).
salt and pepper to taste
zest of 1 lemon
½ cup chopped mint (or basil if you do not like mint, though trust us it works well with the dish).
1 tsp olive oil.
Optional: ½ cup Fulper Farm Ricotta or half and half
First chop your spring onions and peas. Snap peas pea and shell are tasty. Chop coursely.
In a large, pan (ideally cast iron enamel coated) crisp the bacon over medium-high heat, stirring occasionally, about 5 minutes. Transfer to paper towels to drain. Discard all but 2 tbsp. of the fat.
In a pot of boiling, salted water, cook your pasta until tender (follow instructions on package). Drain; reserve 1/2 cup of the pasta water.
Heat the reserved bacon fat in the skillet over high heat; add an additional tsp of olive oil. Add spring onions and sauté 4 minutes.
Once onions are cooked add peas to pan. Add reserved pasta water and either chop to for tear with your hands the bacon and add to pot. Simmer over medium heat, stirring.
Optional step: For a more creamy sauce you can at this point in the process add stir in ½ cup of Fulper Farms Ricotta Cheese, or add some sour cream or half and half. Stir and simmer these ingredients for 1 minute, then continue to step below.
Pour into the pan with the ravioli along with half of the mint. Taste and add more salt & pepper if needed. Grate lemon zest over top + a light squeeze of the lemon juice and serve warm.