1/4 lb. lean bacon
Salt
1 lb. pasta shells
1/2 of a 10 oz. pkg. frozen, small green peas
1/2 lb. ricotta cheese
1 tbsp. butter
1/3 c. freshly grated Parmesan cheese
Freshly ground pepper

Cut bacon into narrow strips. Saute in pan until browned. Remove and drain on paper towels. Remove 2 tablespoons fat from pan. Bring 4 quarts water to a boil. Add 1 tablespoon salt and pasta. Add thawed peas to the bacon pan with the 2 tablespoons fat. Cook them for 1 minute. Turn off heat.

Put ricotta into the bowl from which pasta will be served and crumble it with a fork. Add the butter. When the pasta is cooked al dente, drain and put it into the bowl with the cheese. Toss several times. Add salt to taste. Re-heat the peas. Add the bacon and pour entire contents of the pan over pasta. Toss thoroughly. Add the Parmesan cheese and a bit of pepper. Toss once more and serve immediately. Serves 8.