Fresh peas are perhaps the best thing about early June. I created this pasta dish to showcase our pea harvest, along with the first tender zucchini and carrots from our garden. My preferred variety of shelling peas is Green Arrow. This cultivar produces abundant pods, born 2 to a stem, each with up to 12 peas inside. The flavor is exceptional.
Spaghetti with Chicken, Vegetables, and Ricotta Sauce
2 servings
1 skinless, boneless chicken breast filet
Salt and freshly ground black pepper
1 tablespoon butter
1 teaspoon olive oil
1/2 cup chopped fresh carrots
1 small zucchini, sliced
1/2 cup freshly shelled green peas
1/2 cup chicken stock
1/2 cup whole milk ricotta cheese
1/4 pound thin spaghetti
Cut the chicken into chunks, season with salt and pepper and refrigerate until ready to complete the dish.
Heat the butter and olive oil in a large skillet or wok. Add the chicken and carrots and stir fry until the chicken is no longer pink, about 2 minutes. Add the zucchini and peas, reduce the heat and cook, stirring now and then, for 3 minutes. Add the chicken stock, cover the pan and allow to steam for 3 minutes. Remove the lid and allow the liquids in the pan to reduce to a couple of tablespoons. Add the ricotta and stir until it melts and forms a sauce. Add a dribble of chicken stock if you want it thinner. Reduce the heat to the lowest setting.
Bring a large pot of water to a boil and add the spaghetti. Return to a boil, adjust the heat and boil gently for 9 minutes. Drain the pasta in a colander and add to the skillet with the other ingredients. Stir to coat the pasta with sauce and serve immediately.
Crusty bread, a green salad, and a glass of wine are all that you need for a complete meal.
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