HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuper Quick Walnut, Olive And Lemon Fettuccine
Super Quick Walnut, Olive and Lemon Fettuccine

Super Quick Walnut, Olive 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.

Allergens:NutsCereals containing glutenMilkEgg

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 Time25 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Cherry Tomatoes

1 unit(s)


3 sprig(s)

Lemon Thyme

2.5 tbsp



200 grams


(ContainsCereals containing gluten)

1 unit(s)

Garlic Clove

1 tbsp

Black Olives

½ unit(s)


½ tsp

Red Chilli

2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2481.112 kJ
Energy (kcal)593 kcal
Fat17.0 g
of which saturates4.0 g
Carbohydrate90 g
of which sugars0.0 g
Protein24 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 120 degrees. Boil a large pot of water with 1/4 tsp of salt for your pasta. Slice the cherry tomatoes in half lengthways. Very finely chop as much chilli as you dare.


Strip the thyme leaves by pinching the stalks and running your fingers along them. Toss the tomatoes in the thyme leaves and a pinch of salt and pepper. Place them on a baking tray in the oven for 20 mins until shrivelled and sweet.


Chop the very top and bottom from the courgette and slice in half lengthways. Slice each half lengthways into five 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 slightly.


When the tomatoes are 10 mins from ready toss the pasta in the pot of boiling water. Cook the pasta until ‘al dente’ (i.e. cooked through but with a slight bit of firmness left). Before you drain the pasta keep ½ cup of the starchy pasta water.


Heat 1 tbsp of olive oil in a frying pan on medium heat. Once hot add the chilli, courgettes, garlic and capers with a pinch of salt and cook for 5 mins. Meanwhile finely chop the olives (remove any stones). Add in the walnuts and olives and cook for a minute before moving to the next step.


Grate in 1/2 tsp of lemon zest (more if you like) and pour in the 1/2 cup of pasta water. As it begins to bubble tip in your pasta, the cherry tomatoes and the Italian cheese. Toss everything together and and drizzle over 2 tsp of lemon juice before serving.