1 tblsp olive oil
4 slices of pancetta or bacon cut into strips
1 small onion finely chopped
100g/4oz frozen peas
120mls/4 fl oz water
120g/4 ½ ricotta
Salt and pepper
Freshly grated Parmesan to serve
Cook the pasta according to the packet instructions. I usually cook it for 2 mins less than it says on the packet, then taste to see if it’s al dente.
For the sauce: Heat the oil in a saucepan large enough to hold the sauce and the pasta when cooked, add the pancetta and fry until cooked.
Add the onion and sweat until soft but not coloured, now add the peas, water, salt and pepper cook until the peas are tender. Remove the pot from the heat and stir through the cheese.
Once the pasta is cooked, drain most of the water but keep a couple of tablespoons back and add the pasta to the sauce. Mix well and serve with the fresh Parmesan.
Recipe from Judy Kavanagh, Purepotentialpaleo.com and find Judy on facebook
Related recipes: Pasta Fagiole and Pasta with Chickpeas
If you have tried this recipe let us know what you thought of it in the comments below
Did you like this article? Sign up for our free newsletter (be sure to tick Food!) and join us on facebook and follow us on Twitter