Wagon wheel pasta with peas, bacon and ricotta

By Daphne Oz

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Ingredients

1 pound wagon wheel-shaped pasta
1/4 cup olive oil, divided
1/2 pound bacon, chopped
2 shallots, chopped (about 1/2 cup)
1 garlic clove, minced
1/2 cup low-sodium chicken broth
1/2 cup ricotta cheese
2 cups fresh spring peas
1 cup cannellini beans, cooked
1/2 cup parmesan cheese
1/4 cup flat leaf parsley, leaves and tender stems minced
Red chile flake (optional)
Sea salt and freshly cracked black pepper

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 1 minute shy of package instructions. Reserve 1 cup of pasta water and drain.

2. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the bacon and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the bacon to a plate, adding back to the pan any drippings that accumulate – don’t waste the flavour!

3. Add the shallots to the pan with the oil and rendered bacon fat and cook until soft, 2-3 minutes. Add the garlic and cook 1 minute, being careful not to let it brown. Add the broth and use a wooden spoon to scrape up any caramelized brown bits at the bottom of the pan. Stir in the peas and beans and simmer until tender and heated through, about 2 minutes.

4. Remove pan from the heat, then add the cooked pasta to the peas mixture with the remaining olive oil, ricotta cheese, and a nice splash (start with 2-3 tablespoons and add more as needed) of the reserved pasta water and stir to coat – the starch in the pasta water will help create a luscious sauce that coats every noodle! Scatter the bacon and parmesan overtop, toss and taste for seasoning. Transfer to a large serving bowl – grown ups may want to add a little chile flake to yours – garnish with the fresh parsley, and enjoy!