Creamy Shells with Peas and Bacon
By America's Test KitchenPublished on January 31, 2013
Yield
Serves 4
Ingredients
1 cup whole-milk ricotta ½ cup grated Parmesan cheese 2 tablespoons unsalted butter, cut into several pieces1 tablespoon extra-virgin olive oil 4 slices bacon, cut into ¼-inch strips1 medium onion, chopped fine2 medium cloves garlic, minced1 pound small pasta shells or penne2 cups frozen peas 1 tablespoon lemon juice
Before You Begin
The peas cook right along with the pasta so there's one less pot to clean.
Instructions
- Bring 4 quarts water to boil in large pot for cooking pasta.
- Place ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta.
- Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste. Serve.
Yield
Serves 4Ingredients
1 cup whole-milk ricotta
½ cup grated Parmesan cheese
2 tablespoons unsalted butter, cut into several pieces
1 tablespoon extra-virgin olive oil
4 slices bacon, cut into ¼-inch strips
1 medium onion, chopped fine
2 medium cloves garlic, minced
1 pound small pasta shells or penne
2 cups frozen peas
1 tablespoon lemon juice
Ingredients
1 cup whole-milk ricotta
½ cup grated Parmesan cheese
2 tablespoons unsalted butter, cut into several pieces
1 tablespoon extra-virgin olive oil
4 slices bacon, cut into ¼-inch strips
1 medium onion, chopped fine
2 medium cloves garlic, minced
1 pound small pasta shells or penne
2 cups frozen peas
1 tablespoon lemon juice
Ingredients
1 cup whole-milk ricotta
½ cup grated Parmesan cheese
2 tablespoons unsalted butter, cut into several pieces
1 tablespoon extra-virgin olive oil
4 slices bacon, cut into ¼-inch strips
1 medium onion, chopped fine
2 medium cloves garlic, minced
1 pound small pasta shells or penne
2 cups frozen peas
1 tablespoon lemon juice
Why This Recipe Works
We wanted a quick Creamy Shells with Peas and Bacon recipe that packed a lot of flavor—and left us minimal dishes to wash. We found that rich ricotta and nutty Parmesan cheeses melt to a creamy sauce when the hot pasta is added to them. Cooking the peas with the pasta saved on dishes and effort. For the best flavor, purchase good-quality Parmesan cheese and grate it only as needed. It stays fresher as a whole piece.
Before You Begin
The peas cook right along with the pasta so there's one less pot to clean.
Instructions
- Bring 4 quarts water to boil in large pot for cooking pasta.
- Place ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta.
- Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments