Cooking Instructions

• Bring a pot of water to a boil for the pasta. In a skillet, heat one or two tablespoons olive oil over medium to medium-high heat. Add the chicken with the casings removed. Cook until brown and crumbly, about eight minutes, using a spatula to break up the meat.
• When the pasta is done, use tongs to transfer directly to the skillet with the cooked sausage. It's okay not to drain the pasta completely. Reserve about one cup of the pasta water. Toss the pasta with the sausage, keeping the heat on low or medium-low, until the pasta water is absorbed by the pasta and thickens a little. This will take a few minutes. Add the pasta water in quarter cup increments. Season with salt, to taste. The goal is to have some liquid coating the pasta so it's not dry.
• Remove the skillet from the hot burner and allow to cool for a minute or two. Add the pesto sauce and ricotta cheese by the tablespoon until you're happy with the amounts and toss until well blended with the pasta and sausage. Drizzle a little fresh lemon juice and top with Parmesan cheese.