Name: Linguine with peas, ricotta, spring onion and lemon
Yield: 4
Ingredients: 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 chicken stock (½ cup); 300 gm firm ricotta; 2 tbsp finely grated parmesan; Finely grated rind and juice of ½ lemon

Linguine with peas, ricotta, spring onion and lemon

Australian Gourmet Traveller recipe for Linguine with peas, ricotta, spring onion and lemon

Pasta is the prefect choice for a fast meal, and this simple version is light and fresh. Using frozen peas will give you better flavour, because they’re snap-frozen.

Ingredients

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 chicken stock (½ cup)

300 gm firm ricotta

2 tbsp finely grated parmesan

Finely grated rind and juice of ½ lemon

Method

Main

1.Cook linguine in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, set aside.

2.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 .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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