Spaghetti with crushed peas, bacon and ricotta

Method

• 1
  Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Reserve 2 tablespoons liquid. Drain.
• 2
  Meanwhile, cook peas in a saucepan of boiling water for 2 minutes or until tender. Drain. Transfer to a processor. Add 2 tablespoons mint, lemon rind and reserved liquid. Process until roughly chopped.
• 3
  Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook bacon for 4 to 5 minutes or until browned and crisp. Add pasta, pea mixture, lemon juice and ricotta. Cook, stirring, for 1 to 2 minutes or until heated through. Season with salt and pepper. Drizzle with remaining oil. Top with mint. Serve.