Name: Lemony Spaghetti With Peas and Ricotta
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemony Spaghetti With Peas and Ricotta

1. 4 tablespoons olive oil -

2. 3/4 cup Panko bread crumbs -

3. Freshly ground black pepper -

4. 3/4 cup good quality fresh ricotta -

5. 2 heaping tablespoons finely grated lemon zest, divided -

6. 5 tablespoons fresh lemon juice, divided -

7. Salt and pepper, to taste -

8. 3/4 pound dry spaghetti -

9. 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about 1/2 cup) -

10. 1 1/2 cups fresh or frozen green peas -

11. 1/4 cup chicken or vegetable stock -

12. 2 tablespoons fresh parsley, chopped -

How to cook deliciously - Lemony Spaghetti With Peas and Ricotta

1. Stage

Begin heating the water for the pasta: Place a large pot of salted water over high heat and bring to a boil while you proceed with the recipe. To toast the Panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean.

2. Stage

Make the lemon ricotta: In another small bowl, stir the ricotta, 1 heaping tablespoon of the lemon zest, and 2 tablespoons of the lemon juice together (save the rest). Add salt and pepper to taste.

3. Stage

Cook the spaghetti: Add the spaghetti to the boiling water and set your timer for 2 minutes less than the recommended time (this is so you can be assured that you are cooking the pasta al dente). Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out 1/2 cup of the pasta water for the sauce, and drain in a colander.

4. Stage

Cook the spring onions and peas: While the pasta cooks, heat the remaining 2 tablespoons of olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions, and cook, stirring often, for 6 to 7 minutes, or until they are soft and translucent. Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add 1 tablespoon of the parsley, plus salt and pepper to taste.

5. Stage

Combine the spaghetti with the peas: Reduce the heat to low. With tongs, transfer the cooked spaghetti and 1/4 cup of the pasta water to the skillet. Toss until hot, adding more pasta water if necessary until the pasta is coated with sauce. Taste and add more salt and pepper, if you like.

6. Stage

Serve the pasta: Divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and remaining parsley.