Not Too Sweet book cover featuring Jessica Seinfeld throwing sugar while surrounded by cakes, cookies, and other desserts

Looking for new recipes?

Jessica’s new dessert cookbook Not Too Sweet is for every kind of dessert lover.

You will find all kinds of treats that will satisfy every (not too) sweet tooth: chocolatey, fruity, flaky, gluten-free, dairy-free, and vegan, too.

Spring Peas with Bacon and Ricotta

Email Spring Peas with Bacon

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Spring Peas with Bacon and Ricotta

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

Ingredients
  • 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
Instructions

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.

This recipe was printed from:
https://jessicaseinfeld.com//recipes/spring-peas-with-bacon-and-ricotta

Do it Step-by-step

Dscf8410 Dscf8412 Dscf8416 Dscf8417 Dscf8420 Dscf8424 Dscf8443b-2

Loading...

This Goes Well With...

Want Something Else?