This recipe was inspired by Bon Appetite to which I made a few minor changes. The mint really makes the dish special. If you don’t have fresh peas, frozen are fine. You can buy Fregola on Amazon, or swap in another small pasta.
- 1 1/4 c Fregola
- 2 TBSP olive oil
- 4 oz pancetta, diced
- 1 medium onion, diced
- 1 c dry white wine
- 2 1/2 c chicken broth
- 2 TBDP mint, chopped
- 4 oz ricotta
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.
Heat 2 Tbsp. 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.
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.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.