Pea, Ricotta And Mint Fettuccine - cooking recipe

Ingredients

13.25 oz fettuccine
2 None small zucchini, cut into batons
8.5 oz frozen peas
1 tbsp butter
2 None spring onions, finely sliced, white and green parts kept separate
1/4 cup dry white wine
1 1/4 cups heavy cream
7 oz ricotta cheese, crumbled
2 tbsp fresh mint leaves

Preparation

Cook fettuccine in boiling salted water until al dente. Blanch zucchini in boiling salted water for 2 mins and peas for 1 min. Drain, reserving 1/4 cup cooking water.
Meanwhile, melt butter over medium heat. Cook white parts of spring onions for 3 mins, until soft. Add wine and bring to a boil. Add cream and simmer for 8 mins. Add fettuccine, zucchini, peas, green parts of spring onions, ricotta and reserved cooking water. Cook for 1 min to heat through.
Serve sprinkled with mint leaves.