Mascarpone and Lemon Fettuccine

Cook time 15 minutes
Servings 2
Difficulty 1


200g fettuccine

1 tbsp extra virgin olive oil

1 clove garlic, finely sliced

1 long red chilli, finely sliced

100g mascarpone

1 lemon, zested

2 large handfuls of rocket

2 tbsp freshly grated parmesan

Salt & pepper

Mascarpone and Lemon Fettuccine


Bring a large pot of salted water to the boil and cook pasta as per packet instructions.

While the pasta is cooking, heat a large frypan over a medium heat and add oil, garlic and chilli. Cook for a minute to soften and then remove from the heat.

Add the pasta and a little of the starchy cooking water to the pan and then add the mascarpone, lemon zest, rocket, salt and pepper and parmesan.

Toss again to coat and serve.