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Lemony Pasta with Peas and Ricotta
Ingredients
  • 4 tablespoons olive oil
  • ¾ cup panko breadcrumbs
  • Freshly ground black pepper
  • ¾ cup good-quality fresh ricotta
  • 2 heaping tablespoons finely grated lemon zest, divided
  • 5 tablespoons fresh lemon juice, divided
  • Salt and pepper , to taste
  • ¾ pound dry spaghetti
  • 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about ½ cup)
  • 1 ½ cups fresh or frozen green peas
  • ¼ cup chicken or vegetable stock
  • 2 tablespoons chopped fresh parsley, divided
Steps
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