Creamy Shells with Peas and Bacon

Name: Creamy Shells with Peas and Bacon
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1 cup, whole-milk ricotta; 1/2 cup, grated Parmesan cheese; 2 tablespoons, unsalted butter, cut into several pieces; 1 tablespoon, extra-virgin olive oil; 4 slices, bacon, cut into 1/4-inch strips; 1 , medium onion, chopped fine; 2 medium cloves, garlic, minced; 1 pound, small pasta shells or penne; 2 cups, frozen peas; 1 tablespoon, lemon juice

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
30-Minute Suppers

Appears in Cook's Country February/March 2005

Tired of the same, boring weeknight pasta dishes, we looked inventive flavor combinations. In this dish, the peas cook right along with the pasta so there's one less pot to clean.

SERVES 4

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