Heading into the warmer weather, it’s time to spring clean your menu with fresh yet delicious dishes. This pasta teams zesty lemon, creamy ricotta, and succulent Australian pork to result in a dish that is sure to be a hit on any menu.

Ingredients (serves 10)

  • 500g pork fillet
  • 250g frozen peas
  • 130ml extra virgin olive oil
  • 2 lemons, juice and zest
  • 100g parmesan, finely grated
  • 200g Australian pancetta
  • 4 cloves garlic, crushed
  • 1kg dried tagliatelle
  • 60g butter
  • ½ bunch lemon thyme, leaves picked
  • 250g fresh ricotta

Pea, lemon, and parmesan sauce

  1. Blanch peas and drain. Place a third in a blender or food processor with 30ml water, 30ml extra virgin olive oil, lemon juice and parmesan. Blitz until combined and smooth. Set aside.


  1. Slice pork fillet into small strips. Heat remaining oil in a large frying pan. Add garlic and cook for a minute then add pork and pancetta. Sauté until golden.


  1. While pork and pancetta are cooking, cook pasta until al dente. Do not drain.

To serve

  1. Once cooked, add pasta straight to the pan along with a ladleful of pasta water and butter. Mix with pork and pancetta then add sauce. Toss gently to coat.
  2. Add remaining peas, thyme and lemon zest. Cook for another minute over low heat, until fully coated and combined. Season and serve with extra thyme and crumbled ricotta.