Linguine With Broccoli, Peas, Ricotta And Bacon - cooking recipe

Ingredients

175 g bacon, rindless
400 g linguine
broccoli, 1 head
1 cup peas, fresh (I used frozen)
20 g butter
1 cup ricotta cheese
1 tablespoon basil, chopped

Preparation

Fry the bacon over a medium heat until crispy and drain on a plate lined with paper towels.
Bring to boil one medium saucepan and one large saucepan of salted water.
Put the linguine into the large saucepan and swirl the water to ensure it does not stick together. When the pasta is almost cooked plunge the broccoli and peas into the other saucepan of boiling water.
Drain the pasta and return to the large pan with the butter. Drain the broccoli and peas well and add to the pasta with the ricotta, bacon and basil. Toss gently, transfer to four warm bowls and serve immediately.