- 19 Jan - 25 Jan, 2019
Lemony Spaghetti with Peas & Ricotta
- 07 Oct - 13 Oct, 2017
· 4tbsp olive oil
· ¾ cup bread crumbs
· ¾ cup good quality fresh ricotta
· 2 heaping tbsp lemon zest, finely grated and divided
· 5tbsp lemon juice, divided
· Salt and pepper, to taste
· ¾ lb. dry spaghetti
· 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced
· 1½ cups fresh or frozen
· ¼ cup chicken or vegetable stock
· 2tbsp parsley, chopped
Place a large pot of salted water over high heat and bring to a boil. Meanwhile, heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the breadcrumbs and stir constantly for three to five minutes, or until the crumbs are golden. Season with salt and pepper then transfer to a bowl and set aside. To make the lemon ricotta, stir the ricotta, one heaping tablespoon of the lemon zest, and two tablespoons of the lemon juice together (save the rest) in another small bowl. Add salt and pepper to taste. Add the spaghetti to the boiling water and make sure to cook the past, uncovered, in vigorously boiling water till al dente. When done, it should be cooked, but still firm in the middle. Scoop out half cup of the pasta water for the sauce, and drain in a colander.
Heat the remaining olive oil over medium heat in the same large skillet used to toast the breadcrumbs. Add the spring onions and stir for six to seven minutes, or until they are soft and translucent. Add the remaining lemon juice and lemon zest, the chicken stock and the peas. Stir frequently for a couple of minutes or until the peas are tender. Add salt and pepper to taste then reduce the heat to low. With tongs, transfer the cooked spaghetti and one-fourth cup of the pasta water to the skillet. Toss until the pasta is coated with sauce. Taste and add more salt and pepper, if you like. To serve, divide the spaghetti among four pasta bowls. Dollop spoonfuls of the ricotta over the pasta, and sprinkle with the breadcrumbs and parsley.