Fettuccine with Green Olive, Ricotta & Lemon Zest

A summer inspired fettuccine that’s bursting with green olives, plenty of white wine, garlic, parsley, fresh ricotta and a tang of lemon zest – this dish is so speedy that you’ll be pretty much ready to serve it as soon as the pasta has finished cooking in the pot.

Be sure to use a very good quality extra virgin olive oil here to ensure maximum health benefits and flavour (of course!).

Quick Sticks

Serves 4

Prep Time 5 Mins

Cook Time 12 Mins

Method

1
Fill a large saucepan with water. Generously season with salt and bring up to the boil. Add the pasta, cooking for 1 minute less than packet instructions. Reserve 1 cup pasta water and set aside.
2
Meanwhile, heat a large stainless steel pan over a medium heat. Add the olive oil and garlic. Cook briefly for 1 minute until the garlic is slightly opaque (do not burn).
3
Add the green olives, parsley, white wine and butter. Let the wine cook out for 1 minute.
4
Once pasta is just under ‘al dente’, drain and add to the pan along with 1/3 cup of the reserved pasta water. Toss the pasta gently through the sauce, adding a little more pasta water to loosen if needed.
5
Once the sauce is glossy and the pasta is just cooked, turn off heat and add half the ricotta, lemon zest and season with a little salt and pepper to taste. Gently toss, then remove from the pan and serve immediately into bowls.
6
Dollop the pasta with the remaining ricotta, an extra grating of lemon zest and a drizzle of extra virgin olive oil.