Fast Recipes

Spaghettini with peas, lemon and ricotta

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

By Emma Knowles
  • Serves 4
Spaghettini with peas, lemon and ricotta
Spaghettini with peas, lemon and ricotta

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


  • 400 gm dried spaghettini
  • 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


  • 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 .

  • Author: Emma Knowles