Creamy Lemon Fettuccine

Nutrition per serve

Ingredients

• 40g walnuts
• 1clove garlic
• 1pcs bird's eye chilli
• 1pcs lemon
• 50g parmesan
• 300g fresh fettuccine pasta
• 150g peas
• 1pcs vegetable stock cubes
• 250ml cream
• 100g baby spinach leaves
• 80ml (⅓ cup) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Coarsely chop the walnuts. Crush or finely chop the garlic. Finely chop half the chilli*, discarding the seeds if less heat is desired. Finely grate the zest of half the lemon*, then juice the half. Finely grate the parmesan.
2. Step 2 — Cook pasta and peas
   FETTUCCINE OPTION Add the pasta and peas to the pan of boiling water and cook, stirring to separate the pasta strands, for 3-4 mins until the pasta is al dente and the peas are tender. Drain.
3. Step 3 — Toast walnuts
   Meanwhile, put the walnuts in a cold large deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.
4. Step 4 — Start sauce
   Heat 1 tbs olive oil in the same pan over medium heat. Cook the garlic and chilli (if preferred, omit the chilli when cooking and serve it at the table), stirring, for 30 secs or until fragrant.
5. Step 5 — Finish sauce
   Add the stock and half the cream* to the garlic mixture and cook, stirring, for 1 min or until heated through. Add the pasta, peas and three-quarters of the parmesan to the sauce and toss to combine.
6. Step 6 — Get ready to serve
   Add the spinach, lemon zest and 1 tbs lemon juice to the pasta, toss to combine, then remove the pan from the heat. Taste, then season with salt and pepper. Divide the pasta among bowls. Scatter over the walnuts and remaining parmesan to serve.

Allergens

Walnut, Milk, Egg, Gluten, Wheat