Fusilli with peas, bacon and ricotta

Fusilli with peas, bacon and ricotta

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Fusilli with peas, bacon and ricotta

The ingredient of Fusilli with peas, bacon and ricotta

  1. 1 cup frozen peas
  2. 500g fusilli pasta
  3. five rashers bacon, rind removed, reduce into 4cm strips
  4. 200g fresh ricotta cheese, crumbled

The instruction how to make Fusilli with peas, bacon and ricotta

  1. Cook peas in a huge saucepan of boiling salted water for 1 minute or till vivid green. Remove to a sieve with a slotted spoon. Return water to the boil.
  2. Cook pasta, following packet guidelines, till just smooth. Drain. Return pasta to saucepan.
  3. Meanwhile, prepare dinner bacon in a non-stick frying pan over medium-excessive warmness for 4 to five minutes or till crisp.
  4. Add bacon, peas, ricotta, and salt and pepper to pasta. Toss over low heat until well combined. Spoon into serving bowls. Serve.

Nutritions of Fusilli with peas, bacon and ricotta

fatContent: 712.698 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 97 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent: 54 milligrams cholesterol

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