Lemony Chicken Spaghetti with Pine Nuts and Ricotta

Bring pot of salted water to boil for Step 3. Dice chicken into bite sized pieces. Zest lemon and cut in half. Pick parsley leaves and finely chop. Peel and mince garlic.

Heat a pan over medium heat and toast pine nuts for 1-2 minutes moving often to keep them from burning.

Add the spaghetti to the boiling water and cook for 8-10 minutes until al dente. Reserve a mug of pasta water and drain.

Heat a frypan over medium high, add a drizzle of oil. Cook chicken for 3 minutes until browned and almost cooked. Add the garlic and zest and cook for 1 minute, add the cream and cook for a few minutes until slightly thickened. Add the pasta, parsley and the juice of half the lemon. Taste, adjust with salt, pepper and more lemon juice if desired.

Tip! Add the juice to taste, it can be as mellow or sharp as you like. If it needs to be a bit more saucy add a little pasta water.

Serve the spaghetti between bowls and top with a spoonful of ricotta and a scattering of pine nuts.

Bring pot of salted water to boil for Step 3. Dice chicken into bite sized pieces. Zest lemon and cut in half. Pick parsley leaves and finely chop. Peel and mince garlic.

Heat a pan over medium heat and toast pine nuts for 1-2 minutes moving often to keep them from burning.

Add the spaghetti to the boiling water and cook for 8-10 minutes until al dente. Reserve a mug of pasta water and drain.

Heat a frypan over medium high, add a drizzle of oil. Cook chicken for 3 minutes until browned and almost cooked. Add the garlic and zest and cook for 1 minute, add the cream and cook for a few minutes until slightly thickened. Add the pasta, parsley and the juice of half the lemon. Taste, adjust with salt, pepper and more lemon juice if desired.

Tip! Add the juice to taste, it can be as mellow or sharp as you like. If it needs to be a bit more saucy add a little pasta water.

Serve the spaghetti between bowls and top with a spoonful of ricotta and a scattering of pine nuts.