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Lemony Spaghetti With Peas and Ricotta
Lemony Spaghetti With Peas and Ricotta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a fresh and zesty Lemon Ricotta Pasta with Peas for a delightful twist on traditional spaghetti! Easy and fast to make with minimal ingredients.
Ingredients:
  • 4 tablespoons olive oil
  • 3/4 cup Panko bread crumbs
  • Freshly ground black pepper
  • 3/4 cup good quality fresh ricotta
  • 2 heaping tablespoons finely grated lemon zest, divided
  • 5 tablespoons fresh lemon juice, divided
  • Salt and pepper, to taste
  • 3/4 pound dry spaghetti
  • 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about 1/2 cup)
  • 1 1/2 cups fresh or frozen green peas
  • 1/4 cup chicken or vegetable stock
  • 2 tablespoons fresh parsley, chopped
Instructions:
  • Start heating the water for the pasta by bringing a large pot of salted water to a boil over high heat. Simultaneously, toast the Panko breadcrumbs by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir the Panko constantly for 3 to 5 minutes until golden brown. Season with salt and pepper, then transfer to a bowl and set aside. Finally, wipe the skillet clean.
  • Prepare the lemon ricotta by combining ricotta, a generous spoonful of lemon zest, 2 tablespoons of lemon juice, salt, and pepper in a small bowl. Remember to set aside the remaining lemon zest and juice.
  • To cook the spaghetti, add it to vigorously boiling water for slightly less time than recommended for al dente texture. Reserve 1/2 cup of pasta water for the sauce, then drain the spaghetti in a colander.
  • In the same skillet used for toasting breadcrumbs, sauté spring onions in 2 tablespoons of olive oil until soft and translucent for about 6-7 minutes. Stir in the remaining lemon juice, lemon zest, chicken stock, and peas. Cook until peas are tender, about 1-2 minutes. Season with salt, pepper, and 1 tablespoon of parsley.
  • Add the cooked spaghetti and peas to the skillet over low heat. Toss with tongs along with 1/4 cup of pasta water until everything is heated through and well coated in sauce. Adjust seasoning with salt and pepper to your liking.
  • To plate the dish, separate the spaghetti evenly into four pasta bowls. Top the pasta with dollops of ricotta, then sprinkle with breadcrumbs and the remaining parsley.

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