This recipe can be accomplished quickly if you get comfortable with a little multi-tasking during your dinner prep.
First, take the time to prep the ingredients before you start cooking: grate the lemon zest, squeeze the juice, slice the onions, chop the parsley, measure the peas and stock, and set the dry pasta next to the stove. Now you’re ready to roll.
Next, while you’re waiting for the water to boil, stir the ricotta with a hefty dose of lemon and toast the breadcrumbs — three steps all accomplished at once! Throw the spaghetti into the boiling water, and while it is cooking, sauté the onions and add the peas, and stock.
When your spaghetti is done, do like the Italians do and mix the spaghetti in with the sauce of onions and peas directly in the skillet. Transfer to bowls, top with the ricotta, breadcrumbs and parsley, and you’re done.
At the table, each person gets to mix the ingredients together in his or her bowl. Don’t expect to hear too much conversation as the first few bites go down!
Lemony Spaghetti with Peas and Ricotta Recipe
Ingredients
- 4 tablespoons olive oil
- 3/4 cup Panko bread crumbs
- Freshly ground black pepper
- 3/4 cup good quality fresh ricotta
- 2 heaping tablespoons finely grated lemon zest, divided
- 5 tablespoons fresh lemon juice, divided
- Salt and pepper, to taste
- 3/4 pound dry spaghetti
- 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about 1/2 cup)
- 1 1/2 cups fresh or frozen green peas
- 1/4 cup chicken or vegetable stock
- 2 tablespoons chopped fresh parsley
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