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
  1. 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.
  2. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peas-with-bacon-ricotta/