Trick: If fresh peas aren’t in season, frozen will work equally as well. To lower the fat even more, try turkey bacon or smoked ham in place of the bacon.


  • 1 pound fusilli pasta
  • 3/4 pound fresh shelled peas
  • 2 slices bacon, finely chopped
  • 1 small onion, chopped
  • 4 ounces part-skim ricotta cheese
  • 1 tablespoon extra virgin olive oil


Cook pasta according to package directions; drain, keeping warm.

Meanwhile, place peas in a large skillet and add one cup of water. Bring to a boil, reduce heat and simmer, covered, three to four minutes or until cooked. Drain and set aside. 

In the same skillet, cook bacon over medium-high heat until browned. Drain off grease and add onion; cook four to five minutes or until tender. Add peas and cook 1 minute or until heated through. 

In a large serving bowl, place ricotta and olive and cooked pasta, tossing well to coat.

Add pea mixture and toss to coat. Serve immediately with plenty of fresh cracked black pepper. 


Serving SizeApprox. 2 cups
Total Fat13.9 g
Sat Fat4.4 g
Cholesterol20 mg
Sodium260 mg
Potassium338 mg
Carbohydrate48 g
Protein18 g