400 gmdried spaghettiniZested rind and juiceof 1 lemon, or to taste80 ml(1/3 cup) extra-virgin olive oil1Spanish onion, thinly sliced2garlic cloves, thinly sliced1 tspdried chilli flakes330 gmpodded peas (about 500gm unpodded) or frozen peas, defrosted60 mldry white wine½ cup eachcoarsely torn mint and flat-leaf parsley100 gmricottaTo serve:finely grated Parmigiano-Reggiano
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.
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.