Super Quick Pork, Walnut and Lemon Fettuccine

Chop the very top and bottom from the courgette and slice in half lengthways. Slice each half lengthways into 5 more strips and then chop widthways into 1cm cubes. Peel and very finely chop the garlic.

Place the walnuts in a clean tea towel and whack them gently with a saucepan to break them up.

Heat 3 tsp of olive oil in a frying pan on medium-high heat. Once hot, add the sausage meat and break it up with a spoon. Cook for 4-5 mins until cooked then remove and keep to the side.

Cook your pasta in the boiling water until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a hint of firmness left in the middle. Before you drain the pasta make sure you keep 1 cup of the starchy pasta water.

Heat 1 tbsp of olive oil in a frying pan on medium heat. Once hot add the courgettes and garlic and cook for 5 mins. Meanwhile finely chop the olives. Add in the walnuts and olives and cook for a minute before moving to the next step.