Fettuccine With Zucchini, Walnuts And Ricotta

1. 1

   Heat 2 tbsp butter in a large frying pan, Add walnuts and stir over a low heat until lightly toasted. Remove from pan and set aside.

2. 2

   Heat 3 tbsp butter in same pan. Add garlic and zucchini and cook, stirring, over high heat until just wilted. Season to taste.

3. 3

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

4. 4

   Toss walnuts, zucchini mixture, lemon zest and mint into the hot pasta. Divide among bowls and top with ricotta and pecorino.

* Per serving · 4 servings · Values may vary.

No additional tips available.