Lemon Ricotta Linguini with Pancetta and Peas - The BakerMama

Ingredients

• 1/2 pound (8 ounces) linguini pasta
• 1 tablespoon olive oil
• 1 cup uncured diced pancetta (4 ounces)
• 1/4 cup finely chopped shallot
• 3 cloves garlic, minced
• 1 (15 ounce) container whole milk Ricotta cheese (about 1 and 3/4 cup)
• 1/2 cup chicken broth (or reserved pasta water)
• Zest of a large lemon
• 3 tablespoons fresh lemon juice
• 1 cup freshly grated Parmesan cheese, plus more for garnishing
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 1 cup frozen sweet peas
• Lemon zest, for garnishing