Thursday, April 14, 2011

Springtime Pasta

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.