Fregola With Green Peas, Mint, And Ricotta

• 1 1/4 cups fregola
• Kosher salt
• 2 tablespoons olive oil, plus more for serving
• 2 ounces bacon (about 3 slices), chopped
• 1 medium onion, chopped
• 1 cup dry white wine
• 2 1/2 cups low-sodium chicken broth
• Freshly ground black pepper
• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• 2 tablespoons chopped fresh mint, plus leaves for serving
• 4 ounces ricotta

1. Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
2. Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
3. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
4. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

fregola, kosher salt, olive oil, bacon, onion, white wine, chicken broth, freshly ground black pepper, fresh peas, fresh mint, ricotta

Taken from www.epicurious.com/recipes/food/views/fregola-with-green-peas-mint-and-ricotta-56389369 (may not work)