|1 lb.||Pappardelle’s Basil Garlic Sea Shells|
|1 medium||Onion, chopped|
|1 cup||Sweet Peas, frozen|
|15 oz.||Whole Milk Ricotta Cheese|
|1 sprig||Fresh Basil, for garnish|
|1 TBSP||INFUSED Basil Olive Oil|
Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a serving bowl.
In a skillet, fry bacon until crisp. Place bacon on a plate to drain, but keep bacon fat in skillet. Add onions to the skillet and cook until translucent. Add peas and continue cooking for about 10 minutes.
Stir onions and ricotta into the pasta. Add reserved pasta water 1/4 cup at a time to reach desired consistency.
Crumble bacon over top of individual servings of pasta. Garnish with fresh basil and a drizzle of INFUSED Basil Olive Oil.