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Spaghettini with peas, lemon and ricotta


You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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