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Homemade Fettucine with Spring Vegetables

Fettuccine with Spring Vegetables


  • 1 bunch broccolini, cut into bite size pieces
  • 1 cup frozen baby peas
  • 2 tbsp olive oil
  • finely grated rind and juice of 1 lemon
  • ½ cup fresh mint leaves
  • ½ cup shredded parmesan
  • ½ teaspoon black pepper
  • 100 g fresh ricotta, crumbled
  • 400 g fresh fettuccine

Steam broccolini and peas until just cooked and bright green in colour. Chill quickly to prevent over cooking.
Cook fettuccine according to directions, until al dente.
Heat olive oil in large pan. Add broccolini, peas and fettuccine. Toss over medium heat for 4-5 minutes or until heated through.
Add lemon, mint, parmesan and pepper. Toss to combine. Serve with ricotta and extra mint leaves.

Serves 4

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