1 lb. Pappardelle’s Basil Garlic Sea Shells10 slices Bacon1 medium Onion, chopped
1 cup Frozen sweet peas15 oz. Whole milk ricotta cheese1 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.