Name: Fregola Pasta With Green Peas, Mint, and Ricotta
Yield: 4 servings
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

Fregola on a plate with ricotta peas and mint.

Nicole Franzen

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

Recipe notes

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