Recipe by: The New Pasta Cookbook Cook penne in boiling salted water. In a large frying pan heat bacon until fat begins to melt. Stir in thawed peas and saute for 1 to 2 minutes before adding shrimp. Cook until just done. Remove from heat and stir in butter until melted. In a bowl combine ricotta, salt, pepper and Parmesan. Just before serving, add 1 or 2 tablespoons boiling pasta water and whisk through. Drain penne when al dente and mix in ricotta. Add bacon, shrimp and peas and toss together before serving. Typed by Diana Rattray