Linguine with peas, ricotta, spring onion and lemon

AT A GLANCE

  • Serves 4 people

  • 350 gm dried linguine
  • 120 ml extra-virgin olive oil
  • 50 gm mild pancetta, finely diced
  • 6 spring onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 500 gm frozen peas, defrosted, or blanched podded peas
  • 125 ml (½ cup) chicken stock
  • 300 gm firm ricotta
  • 2 tbsp finely grated parmesan
  • Finely grated rind and juice of ½ lemon
01   Cook linguine in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, set aside.
02   Meanwhile, heat olive oil in a large frying pan over medium heat. Add pancetta, spring onion and garlic and sauté until translucent (10-15 minutes). Add peas and stock, bring to the simmer and season to taste. Add pasta, cheeses, lemon rind and juice, toss to combine and serve hot.
This recipe is from the February 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

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