Spaghetti with Crushed Peas, Bacon and Ricotta

375g dried spaghetti
1 and 1/2 cups frozen peas
1/4 cup mint leaves
1 tsp finely grated lemon rind
1 Tbs extra-virgin olive oil
4 rashers middle bacon, rinds removed, chopped
1/2 cup lemon juice
15g ricotta cheese, crumbled

1. Cook pasta in salted water according to packet directions, until tender.  Reserve 2 Tbs of the cooking liquid.  Drain.
2. Cook peas in a saucepan of boiling water for 2 minutes or until tender.  Drain. 
3. Transfer peas to a processor.  Add 2 Tbs mint, lemon rind and reserved cooking liquid.  Process until roughly chopped.
4. Heat 2 Tbs oil in a frying pan over medium-high heat.  Cook bacon for 4-5 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.

Serves 4