Recipe

西葫芦, walnut and ricotta fettuccine

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

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

西葫芦, walnut and ricotta fettuccine
  • 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

西葫芦, walnut and ricotta fettuccine
  • 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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