Fettuccine With Zucchini, Walnuts And Ricotta - cooking recipe

Ingredients

5 tbsp butter
1 cup walnuts, coarsely chopped
2 cloves garlic, crushed
5 None medium zucchini, coarsely grated
14 oz fresh fettuccine pasta
1 tsp finely grated lemon zest
2 tbsp fresh mint leaves
2/3 cup ricotta cheese
1/2 cup shaved pecorino cheese

Preparation

Heat 2 tbsp butter in a large frying pan, Add walnuts and stir over a low heat until lightly toasted. Remove from pan and set aside.
Heat 3 tbsp butter in same pan. Add garlic and zucchini and cook, stirring, over high heat until just wilted. Season to taste.
Meanwhile, cook pasta in a large pot of boiling salted water until just tender. Drain and return to pot.
Toss walnuts, zucchini mixture, lemon zest and mint into the hot pasta. Divide among bowls and top with ricotta and pecorino.