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Spring Peas with Bacon and Ricotta

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Spring Peas with Bacon and Ricotta

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4 to 6  |  Gluten Free

  • 4 ounces bacon
  • 2 shallots
  • 1 pound frozen peas
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup fresh ricotta cheese
  • Extra virgin olive oil, for serving
  • Pinch crushed red pepper flakes
  • Grated lemon zest, for serving

Cut the bacon crosswise into small pieces. Chop the shallots. Put the peas in a strainer and pass under warm running water to thaw.

Put the bacon in a medium skillet and turn the heat on to medium. Cook, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel lined plate.

Pour off all but 1 tablespoon of the bacon fat. Add the shallots to the skillet and cook, stirring, until tender, 2 to 3 minutes. Add the peas, salt, and pepper. Cook, stirring, for 1 to 2 minutes to heat through. Stir in the bacon.

Serve the peas topped with a big dollop of ricotta. Drizzle with a little oil and sprinkle with a pinch of red pepper flakes. Grate some lemon zest over the top, too.

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