Lemony Spaghetti With Peas and Ricotta

Name: Lemony Spaghetti With Peas and Ricotta
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 fresh parsley, chopped -

master-recipes.com

Begin heating the water for the pasta: Place a large pot of salted water over high heat and bring to a boil while you proceed with the recipe. To toast the Panko breadcrumbs: In a large skillet over...

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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 fresh parsley, chopped -