Walnut, Olive and Lemon Fettuccine

Nutrition per serving

Calories 744 kcal
Protein 23.2 g
Carbs 107.6 g
Fats 27.8 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

Login Cherry Tomatoes
Login Red Chilli Pepper
Login Courgette (Zucchini)
Login Garlic
Login Walnuts
Login Fettuccine
Login Capers (canned)
Login Black Olives
Login Lemon
Login Vegan Parmesan Cheese
Login Olive Oil
Login Fresh Thyme

Preparations

  1. Preheat the oven to 120 °
  2. Slice the cherry tomatoes in half lengthways.
  3. Very finely dice the chili.
  4. Top and tail the courgette and slice into 1cm cubes.
  5. Remove the stones/chop the olives
  6. Slightly breakup the walnuts by putting them into a tea towel and lightly whack them with a saucepan.
  7. Grate the Parmesan cheese.

 

Cooking Instructions

  1. Place the tomatoes onto a baking tray and sprinkle over the thyme leaves and a pinch of salt and pepper. Cook in the oven for 10-15 minutes until wilted.
  2. Once the tomatoes are in the oven for 5 minutes, cook the pasta in a pot of lightly salted boiling water according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.
  3. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the chili, garlic, courgette, capers with a pinch of salt and pepper and cook for 3 minutes before adding the olives, walnuts and continue to cook for a minute.
  4. Add a ¼ tsp of lemon zest with the reserved pasta water. Once it begins to bubble, add the drained pasta, cherry tomatoes, Parmesan cheese and gently mix everything together.
  5. Serve in a bowl with a tsp of lemon juice drizzled over the top.

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