Name: Zucchini, walnut and ricotta fettuccine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 20 gram butter; 1 cup (110g) walnuts, coarsely chopped; 60 gram butter, extra; 2 clove garlic, crushed; 5 medium (600g) zucchini, coarsely grated; 400 gram fresh fettuccine pasta; 1 teaspoon finely grated lemon rind; 1/4 cup lightly packed fresh mint leaves; 150 gram ricotta cheese; 1/2 cup (40g) flaked pecorino cheese

Zucchini, walnut and ricotta fettuccine

Ricotta and pecorino cheese make this quick vegetarian pasta absolutely irresistible while walnuts add a delicious crunch.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

20 gram butter

1 cup (110g) walnuts, coarsely chopped

60 gram butter, extra

2 clove garlic, crushed

5 medium (600g) zucchini, coarsely grated

400 gram fresh fettuccine pasta

1 teaspoon finely grated lemon rind

1/4 cup lightly packed fresh mint leaves

150 gram ricotta cheese

1/2 cup (40g) flaked pecorino cheese

Method

1.Heat butter in a large frying pan, Add walnut and stir over a low heat until lightly toasted. Remove from pan and set aside.

2.Heat extra butter in same pan. Add garlic and zucchini and cook, stirring, over high heat until just wilted. Season to taste.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan.

4.Toss walnut, zucchini mixture, lemon rind and mint through hot pasta. Divide among bowls and top with ricotta and pecorino.

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Ingredients

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