Lemony Spaghetti With Peas and Ricotta

Name: Lemony Spaghetti With Peas and Ricotta
Ingredients: 4 tablespoons olive oil; 3/4 cup panko breadcrumbs; Freshly ground black pepper; 3/4 cup good-quality fresh ricotta; 2 heaping tablespoons finely grated lemon zest , divided; 5 tablespoons fresh lemon juice , divided; Salt and pepper , to taste; 3/4 pound dry spaghetti; 1 large or 3 small spring onion bulbs, tough outer layers removed and the rest halved and thinly sliced (about 1/2 cup ); 1 1/2 cups fresh or frozen green peas; 1/4 cup chicken or vegetable stock; 2 tablespoons chopped fresh parsley , divided