There are so many nights when I just want something to cook that doesn't require a lot of thought. Or time!
This is another one of my prized pasta sauce recipes that can be made in the time it takes for the water to boil and the noodles to cook.

This is a delicious sauce! The smoky flavor of the bacon mixes perfectly with the sweet, little peas and creamy ricotta.




Peas, Ricotta and Bacon With Orecchiette

serves 4

8 ounces frozen baby peas, thawed
1/3 pound slab bacon, cut into fat, little chunks
1/3 pound fresh ricotta
1 tablespoon butter
1/3 cup freshly grated Parmesan
salt
freshly ground black pepper
1 pound orecciette (medium sized shells will also work, but you want a shape that will hold the sauce and the peas)

Bring a pot of water to a boil and cook the pasta.
While it is cooking, heat the bacon over medium heat until lightly browned. Pour off most of the bacon fat, leaving a couple of tablespoons in the pan.
Add the thawed peas and cook for a couple of minutes, stirring to coat with the bacon drippings.
Mix the ricotta and butter together in the bowl you'll serve the pasta in.
Drain the pasta, reserving about 1/2 cup of cooking water.
Put the pasta in the bowl with the ricotta and butter and toss it all together quickly.
Pour in the warm bacon and peas, mix again then add the Parmesan and pepper and mix again.
If it seems too dry, you can drizzle a little of the reserved pasta water to get the sauce to the consistency of your liking.
Serve with more grated Parmesan at the table.