Lunch: Fregola with Green Peas, Mint, and Ricotta

Recipe by Claire Saffitz We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

Ingredients

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

Instructions

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 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.
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.