I had leftover noodles and ricotta from my recent lasagna and used it to make this pasta dish.
First I fried some bacon. When it was crisp, I removed it and placed it on paper towels to drain and left the grease in the pot.
I cut some chives from the garden.
And mixed them into the ricotta. The ricotta already had been blended with Parmesan cheese, salt and pepper and some oregano.
I boiled some peas.
And finely diced an onion.
Then diced about 5 garlic cloves.
The onion and garlic is sauteed in the bacon grease. Sprinkle it with fresh ground black pepper and salt.
Add 2 cups of chicken stock and a cup of white wine.
Grate the zest from 1 lemon.
Add a bunch of sliced basil.
Then add your pasta. I sliced up my unused lasagna but you can use any kind of pasta you want.
In a separate frying pan saute' some asparagus until it begins to brown. Then add it to the pasta.
Chop up the crisp bacon and add it along with the peas. I also threw in some grated Parmesan. Stir to combine.
Serve it with a dollop of the ricotta mixture right on top. Scoop a bit of the ricotta on to your fork with each bite.