Pasta with Red Onions, Peas and Ricotta

Pasta with Red Onions, Peas and Ricotta


  • 4 tablespoons extra virgin olive oil
  • 3 large red onions, thinly sliced
  • 2 tablespoons lemon juice
  • 2 cloves garlic, finely chopped
  • ¾ cup finely diced bacon
  • peel of ½ preserved lemon, finely diced
  • 100mls dry white wine
  • 1 cup peas, blanched for 2 minutes in boiling water,
    well drained
  • 200g ricotta
  • 400g your favourite short pasta, boiled in plenty of well salted water until al dente, drained and ready when ready to serve
  • freshly grated parmesan for serving


Heat the oil in a large frying pan over moderate heat. Add the onions, lemon juice, garlic, bacon and preserved lemon. Mix well and fry gently for 10 minutes or until the onions are soft. Add the wine, turn up the heat and let the wine bubble for 20 seconds. Add the peas, ricotta and cooked pasta and mix well. Taste and season with salt and freshly ground black pepper. Serve sprinkled with plenty of parmesan.

Serves 4-6.