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Super Quick Pork, Walnut and Lemon Fettuccine

Super Quick Pork, Walnut and Lemon Fettuccine

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For tonight’s Quick Dish we’re whisking you away to the coast of Amalfi in the south of Italy for something zingy and refreshing. The trick to this recipe is to keep back half a cup of your pasta water just before you drain the pasta and this’ll help you create a silky sauce to go with your fettuccine. Buon appetito!

Tags:Family Friendly
Allergens:SulphitesCereals containing glutenNutsMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 tbsp

Flat Leaf Parsley

1 unit(s)

Pork Sausage

(ContainsSulphites, Cereals containing gluten)

4 cup(s)

Courgette

2 unit(s)

Garlic Clove

2 tbsp

Walnuts

(ContainsNuts)

400 grams

Fettuccine

(ContainsCereals containing gluten)

2 tbsp

Green Olives

1 unit(s)

Lemon

4 tbsp

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

unit(s)

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2435.088 kJ
Energy (kcal)582 kcal
Fat34.0 g
of which saturates11.0 g
Carbohydrate41 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Boil a large pot of water with ½ tsp of salt for your pasta. Very finely chop the parsley. Cut open the skin of the sausages and remove the meat.

2

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.

3

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

4

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.

5

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.

6

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.

7

Grate in the zest of ½ of the lemon (more if you like) and pour in 1 cup of pasta water. As it begins to bubble tip in your pasta, the sausage meat and the parmesan cheese. Toss everything together and at the last minute add the parsley and 3 tsp of lemon juice before serving.