Creamy ricotta, lemon zest, toasted breadcrumbs and fresh peas will raise the bar on dinner! Spring onions are simply onions that are pulled in the spring to thin out onion beds. Don’t confuse sweet spring onions with scallions or “green onions” – true spring onions are sweeter and more tender than either. Look for spring onions at farmers markets this time of year. They’ll look like large scallions with thick stalks and bulbs that are two to three inches across. The tough outer leaves should be removed before cooking, but don’t throw them out. Tuck them into the freezer for stock. This recipe can be accomplished quickly if you get comfortable with a little multi-tasking during your dinner prep. First, take the time to prep the ingredients before you start cooking: grate the lemon zest, squeeze the juice, slice the onions, chop the parsley, measure the peas and stock, and set the dry pasta next to the stove. Now you’re ready to roll. Next, while you’re waiting for the water to boil, stir the ricotta with a hefty dose of lemon and toast the breadcrumbs – three steps all accomplished at once! Throw the spaghetti into the boiling water, and while it is cooking, sauté the onions and add the peas, and stock. When your spaghetti is done, do like the Italians do and mix the spaghetti in with the sauce of onions and peas directly in the skillet. Transfer to bowls, top with the ricotta, breadcrumbs and parsley, and you’re done. At the table, each person gets to mix the ingredients together in his or her bowl. Don’t expect to hear too much conversation as the first few bites go down! This is a very spaghetti-focused recipe, meant to satisfy a real pasta craving. You can reduce the amount of pasta to 1/2 pound (or increase the amount of spring onions and peas) if you prefer a greater proportion of vegetables in your serving. To toast the Panko breadcrumbs: In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the Panko, and stir constantly for 3 to 5 minutes, or until the crumbs are golden. Season with salt and pepper, transfer to a bowl, and set aside. Wipe the skillet clean. Cook the spaghetti uncovered in vigorously boiling water. When done, it should be cooked, but still firm in the middle. Scoop out 1/2 cup of the pasta water for the sauce, and drain in a colander. Add the remaining 3 tablespoons lemon juice, the remaining 1 tablespoons lemon zest, the chicken stock and the peas. Cook, stirring often for 1 to 2 minutes or until the peas are tender. Add salt and pepper to taste.
