Chicken Ricotta Meatballs with Lemon Linguine

Finely chop the chicken breast with a sharp knife, or pulse it briefly in a food processor until minced but not pasty. In a large bowl, combine the chicken with half of the lemon zest, half of the ricotta, half of the parsley, the breadcrumbs, 2 tbsp of the milk, and the beaten egg. Season with salt and black pepper, then mix until evenly combined.

Lightly dust a plate or tray with flour. With damp hands, shape the chicken mixture into golf ball-sized meatballs and place them on the floured plate as you go.

Heat the olive oil in a large heavy-based frying pan over medium heat. Add the meatballs in a single layer, leaving a little space between them, and cook for 10 to 15 minutes, turning often, until browned all over and cooked through. Transfer to a plate.

Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package directions. Add the green beans during the last 3 minutes of cooking. Reserve about 1/2 cup of the pasta water, then drain the pasta and beans.

Return the frying pan to low heat and add the remaining ricotta, the remaining milk, and 2 tbsp of the reserved pasta water. Stir until the ricotta loosens into a light sauce and thickens slightly. Add the cooked linguine, green beans, remaining lemon zest, and remaining parsley, tossing to coat. Season to taste, gently fold in the meatballs, and serve immediately.