Ingredients:

  • 2 large (approx. 1 lb) skinless Chicken Breast, sliced into 1-inch strips
  • 2 Tbsp Olive Oil
  • 3 cloves crushed Garlic, finely minced
  • 1 tsp Lemon Zest
  • Salt, To taste (Kosher or sea salt)
  • Black Pepper, To taste (Freshly ground)
  • 12 oz Tagliatelle or Fettuccine
  • 1 bunch (approx. 10 oz) Asparagus, trimmed and cut into 1-inch pieces
  • 1 cup Frozen Garden Peas, defrosted
  • 1 cup Whole Milk Ricotta Cheese (full-fat)
  • 1/2 cup Grated Parmesan or Grana Padano, plus extra for serving
  • 1 Tbsp Fresh Mint, chopped (or basil)
  • 1/2 - 1 cup Reserved Pasta Water
  • 1 Tbsp Fresh Lemon Juice

Instructions:

  1. Prep Vegetables & Chicken: Slice chicken breasts into thin strips. Trim the woody ends off the asparagus and cut spears into 1-inch (2.5 cm) segments. Mince the garlic and zest the lemon.
  2. Start the Water: Fill the stockpot with water, generously salt it, and bring it to a rolling boil.
  3. Sauté Chicken: Heat 1 Tbsp (15ml) olive oil in the large sauté pan over medium-high heat. Add the chicken strips, season with salt and pepper, and cook until golden brown and cooked through (approx. 5-7 minutes).
  4. Rest: Remove the chicken from the pan and set aside on a clean plate. Do not clean the pan—the browned bits (fond) will add flavor to the sauce.
  5. Whip Ricotta: While the chicken rests, combine the ricotta, grated Parmesan, chopped mint (or basil), and a pinch of salt and pepper in a bowl. Whisk vigorously (or pulse in a food processor) until light, airy, and smooth. Set aside.
  6. Cook Pasta: Add the tagliatelle to the boiling water and cook according to package directions, typically 8-10 minutes, until al dente.
  7. Sauté Aromatics & Vegetables: Two minutes before the pasta is done, return the sauté pan to medium heat. Add the remaining 1 Tbsp (15ml) olive oil, minced garlic, and lemon zest. Cook for 30 seconds until fragrant.
  8. Blanch Asparagus: Add the cut asparagus to the pan and cook for 2 minutes until bright green and slightly tender-crisp. Add the defrosted peas for the last 30 seconds.
  9. Reserve Pasta Water: Before draining the pasta, scoop out 1.5 cups (360 ml) of the starchy cooking water.
  10. Drain and Combine: Drain the pasta immediately and add it directly to the sauté pan with the vegetables. Add the rested chicken strips.
  11. Create the Sauce: Reduce the heat to low. Spoon the whipped ricotta mixture into the pan. Toss quickly while adding 1/2 cup (120 ml) of the reserved pasta water. The heat will melt the ricotta slightly and the starch in the water will create a creamy, emulsified sauce.
  12. Finish and Adjust: Stir in the fresh lemon juice. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it coats the pasta beautifully. Taste and adjust seasoning (salt, pepper, and potentially more lemon juice).
  13. Serve and Garnish: Divide the pasta immediately among warm bowls. Grate a final flourish of Parmesan over the top and add a sprig of fresh mint or a drizzle of good olive oil.