Pasta with frozen peas, preserved lemon and cheese

John's pasta dish is simply perfect for sunny summer evenings. The slightly salty homemade lemons really amp up the flavour!

Serves 4

Ingredients for the pasta

300g pasta

200g frozen Peas

20grs Butter

20mls Olive oil

Salt and pepper

2 preserved lemons

100gr ricotta


Ingredients for the homemade preserved lemons

8 large unwaxed lemons, 4 juiced

70g sea salt

2 bay leaves

Method for the preserved lemons

  • Scrub the lemons with hot water to remove any dirt or wax.

  • Quarter 4 lemons, but without cutting all the way through so that they hold their shape. 

  • Add a little salt to the bottom of a sterilised jar and stuff each lemon with salt.

  • Press the lemons into the jar, stuff the bay leaves alongside and fill with the juice of 4 lemons. It is important that lemons are completely covered with juice so that they preserve properly.

  • Put the lid on the jar, give it a good shake and leave for at least a month.

Method for the pasta

  • Bring a pan of water to the boil and add your pasta. Cook until soft.

  • Cook the peas with the butter, olive oil, salt and pepper until soft and then roughly mash in the pan.

  • Finely dice the rind of the preserved lemons and add to the peas. Cook over a low heat.

  • Spoon in the cooked pasta plus some of its cooking water and increase the heat so that the sauce thickens.

  • Drop in the ricotta and gently fold through the mixture.

  • Top with grated pecorino and a grind of pepper.