Finished with a dollop of ricotta and a squeeze of lemon, this dish is bursting with fresh flavor.
Peas with Bacon & Ricotta
Makes about 6 servings
Ingredients
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 4 cups fresh or frozen green peas, thawed
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- Ricotta cheese and lemon wedges, to serve
Instructions
- In a small Dutch oven, cook bacon over medium-high heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in pan.
- Add onion; cook, stirring occasionally, until tender, about 8 minutes. Add wine; cook until reduced by half, about 5 minutes. Add broth; bring to a boil. Add peas, salt, and pepper; cook for 1 minute. Remove from heat. Serve with ricotta and lemon wedges.
