Name: Spaghettini with peas, lemon and ricotta
Yield: 4
Ingredients: 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

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

Ingredients

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

Main

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 .
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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