Pea, Ricotta And Mint Fettuccine

• 13.25 oz fettuccine
• 2 None small zucchini, cut into batons
• 8.5 oz frozen peas
• 1 tbsp butter
• 2 None spring onions, finely sliced, white and green parts kept separate
• 1/4 cup dry white wine
• 1 1/4 cups heavy cream
• 7 oz ricotta cheese, crumbled
• 2 tbsp fresh mint leaves

1. Cook fettuccine in boiling salted water until al dente. Blanch zucchini in boiling salted water for 2 mins and peas for 1 min. Drain, reserving 1/4 cup cooking water.
2. Meanwhile, melt butter over medium heat. Cook white parts of spring onions for 3 mins, until soft. Add wine and bring to a boil. Add cream and simmer for 8 mins. Add fettuccine, zucchini, peas, green parts of spring onions, ricotta and reserved cooking water. Cook for 1 min to heat through.
3. Serve sprinkled with mint leaves.

fettuccine, zucchini, frozen peas, butter, spring onions, white wine, heavy cream, ricotta cheese, mint

Taken from recipes-plus.com/api/v2.0/recipes/25069 (may not work)