350 gmdried linguine120 mlextra-virgin olive oil50 gmmild pancetta, finely diced6spring onions, thinly sliced3garlic cloves, thinly sliced500 gmfrozen peas, defrosted, or blanched podded peas125 ml (½ cup)chicken stock300 gmfirm ricotta2 tbspfinely grated parmesanFinely gratedrind and juice of ½ lemon
Cook linguine in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, set aside.
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.