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
• 1 1/2 cups fresh or frozen green peas
• 1/4 cup chicken or vegetable stock
• 2 tablespoons chopped fresh parsley

Directions

1. Set a large pot of salted water on high heat, and let it come to a boil while you move ahead with the rest of the recipe.
2. Warm 2 tablespoons of the olive oil in a large skillet set over medium-high heat. Add the Panko and stir without stopping for 3 to 5 minutes, until the crumbs are golden. Season them with salt and pepper, move them to a bowl, and put them aside. Wipe out the skillet.
3. In a small bowl, mix the ricotta with 1 heaping tablespoon of the lemon zest and 2 tablespoons of the lemon juice, saving the rest for later. Season with salt and pepper to taste.
4. Add the spaghetti to the boiling water, then set your timer for 2 minutes less than the recommended time so the pasta stays al dente. Cook it uncovered in a lively boil. It should be tender but still firm at the center. Before draining, scoop out 1/2 cup of the pasta water for the sauce, then drain the spaghetti in a colander.
5. While the pasta cooks, return the large skillet used for the breadcrumbs to medium heat and warm the remaining 2 tablespoons of olive oil. Add the spring onions and cook for 6 to 7 minutes, stirring often, until they are soft and translucent. Pour in the remaining 3 tablespoons lemon juice, add the remaining 1 tablespoons lemon zest, then stir in the chicken stock and peas. Cook for 1 to 2 minutes, stirring often, until the peas are tender. Season to taste with salt and pepper.
6. Turn the heat down to low. Using tongs, move the cooked spaghetti into the skillet with 1/4 cup of the pasta water. Toss until everything is hot, adding more pasta water as needed until the sauce coats the pasta. Taste, and add more salt and pepper if you like.
7. Divide the spaghetti among 4 pasta bowls. Spoon the ricotta over the pasta, then finish with the breadcrumbs and parsley.