Fast Recipes

Spaghettini with peas, lemon and ricotta

Australian Gourmet Traveller fast recipe for spaghettini with peas, lemon and ricotta.
Spaghettini with peas, lemon and ricotta

Spaghettini with peas, lemon and ricotta

Jason Loucas

Serve this pasta hot from the pan, or cool it to room temperature for a fine pasta salad.




1.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.
2.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 .


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