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

1. 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.
2. 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.
3. 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.
4. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.