15 Minutes, Lunch Sorted!
This was one of those very quick lunches that turned out far better than the effort involved. I had some ricotta ravioli in the fridge and decided fresh garden peas and bacon would do most of the heavy lifting.
The ravioli only needed about three minutes in boiling water. I always slightly undercook pasta if it’s going into a sauce afterwards, otherwise you risk taking it from perfectly cooked to slightly sad and soggy.
For the sauce, I kept things simple with bacon, Tuscan seasoning, plenty of black pepper and a splash of cream, loosened with a little pasta water and finished with Parmesan. Then in went the fresh peas, spinach right at the end, and a handful of chopped chives to finish.
About 15 minutes from fridge to bowl, and exactly the sort of lunch I love: quick, comforting and considerably nicer than a sandwich.
LYM🦩
