Pasta with artichoke, ricotta and bacon

Name: pasta with artichoke, ricotta and bacon
Total time: 25 min
Yield: 4
Ingredients: 300 gram pasta shells; 4 tablespoon olive oil; 250 gram bacon; 1 teaspoon dried thyme; 1 clove garlic; 2 Red onion; 400 gram artichoke hearts; 3 tablespoon capers; 75 gram arugula; 250 gram ricotta; 50 gram Parmesan cheese

Ingredients

300 gram pasta shells
4 tablespoon olive oil
250 gram bacon
1 teaspoon dried thyme
1 clove garlic
2 Red onion

400 gram artichoke hearts
3 tablespoon capers
75 gram arugula
250 gram ricotta
50 gram Parmesan cheese

Directions

Cook the pasta al dente.
Drain and keep a cup of cooking liquid.
In the meantime, heat the olive oil and fry the bacon cubes until crispy and golden brown.
Add the thyme, garlic and onions and fry gently for about 8 minutes.
Add a splash of the cooking liquid, artichoke and capers and season with salt and pepper.
Stir the pasta through the sauce and warm briefly.
Divide the arugula and ricotta over the pasta.
Divide the arugula and ricotta over the pasta.