Ricotta and Walnut Fettuccine

Cook Time 30 minutes

Serves 4

Ingredients

375g fresh fettuccine

Pinch of salt, for pasta water

1 cup walnuts, toasted

500g ricotta

1 small garlic clove, minced

20g freshly grated Parmesan, plus extra to serve

Zest of 1 lemon

2–3 tbsp extra virgin olive oil

Salt and freshly cracked black pepper

Method

Bring a pot of salted water to the boil.

In a food processor, blitz the walnuts, garlic, Parmesan, and lemon zest until crumbly. Add ricotta and extra virgin olive oil, then blend until smooth and creamy. Season with salt and pepper.

Cook the fettuccine until al dente. Reserve a cup of pasta water before draining.

Toss the hot pasta with the walnut and ricotta sauce, loosening it with a splash of pasta water until silky and glossy.

Serve with an extra sprinkle of Parmesan and cracked pepper.