Spaghettini with peas, lemon and ricotta

AT A GLANCE

  • Serves 4 people

  • 400 gm dried spaghettini
  • Zested rind and juice of 1 lemon, or to taste
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tsp dried chilli flakes
  • 330 gm podded peas (about 500gm unpodded) or frozen peas, defrosted
  • 60 ml dry white wine
  • ½ cup each coarsely torn mint and flat-leaf parsley
  • 100 gm ricotta
  • To serve: finely grated Parmigiano-Reggiano
01   Cook pasta and lemon rind in a large saucepan of salted water until pasta is al dente (6-7 minutes), drain and return to pan.
02   Meanwhile, heat 50ml olive oil in a large frying pan over medium heat, add onion, garlic and chilli and sauté until tender (5-6 minutes). Add peas, wine and 60ml water, cover and cook until peas are just tender (1-2 minutes). Add to pasta with lemon juice and remaining olive oil, season to taste and toss to combine. Toss through herbs and serve with ricotta and Parmigiano-Reggiano.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

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