pasta with peas & fresh ricotta | table&spoon

Ingredients

• 8 cups whole milk
• 3 tablespoons fresh lemon juice, about 4 lemons
• pinch of salt
• 1 tablespoon olive oil
• salt and pepper, to taste
• cheese cloth
• 2 tablespoons olive oil
• 4 pieces bacon, cut into small pieces
• 1 small onion, finely chopped
• 3 cups fresh of frozen peas
• 1/2 cup parmiggiano reggiano
• 1 pound of fusilli or penne pasta
• salt: about 1/4 cup for water of
• little olive oil to finish off at the end
• few grates of lemon zest
• sprinkle of parmesan cheese