Linguine with Peas, Ricotta, Spring Onion and Lemon

Ingredients

• 350 gm dried linguine
• 120 ml extra-virgin olive oil
• 50 gm mild pancetta, finely diced
• 6 spring onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 500 gm frozen peas, defrosted, or blanched podded peas
• 125 ml chicken stock (½ cup)
• 300 gm firm ricotta
• 2 tbsp finely grated parmesan
• Finely grated rind and juice of ½ lemon