Name: Pea, ricotta and mint fettuccine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 375 gram fettuccine; 2 small zucchini, cut into batons; 2 cup (240g) frozen peas; 15 gram butter; 2 spring (salad) onions, white and green parts finely sliced; 1/4 cup (60ml) dry white wine; 300 millilitre cream; 1 cup (200g) ricotta, crumbled; 1/4 cup mint leaves

Pea, ricotta and mint fettuccine

Serves 4

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Ingredients

375 gram fettuccine

2 small zucchini, cut into batons

2 cup (240g) frozen peas

15 gram butter

2 spring (salad) onions, white and green parts finely sliced

1/4 cup (60ml) dry white wine

300 millilitre cream

1 cup (200g) ricotta, crumbled

1/4 cup mint leaves

Method

1.In a saucepan of salted boiling water, cook fettuccine according to packet directions. Add zucchini 2 minutes before end of cooking time and peas 1 minute before. Drain and keep warm. Reserve 1/4 cup of cooking water.

2.In same pan, melt butter on medium heat. Cook white part of onion 3 minutes, until soft. Add wine and bring to boil.

3.Add cream and simmer 8 minutes. Stir through fettuccine, zucchini, peas, green part of onion, ricotta and reserved cooking water. Cook 1 minute to heat through. Scatter with mint leaves and serve.

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Ingredients

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