ONE PAN FITS ALL
“A SUPER-BRIGHT HERB GREMOLATA INSTANTLY FRESHENS UP THIS COMFORTING RISONIAND-MEATBALL NUMBER.”
PASTA PRIMAVERA, LEEKS, ZUCCHINI & RICOTTA
SERVES 4-6
400g fettuccine
21/2 tbs extra virgin olive oil
3 medium zucchinis, thinly sliced
60g unsalted butter
2 small leeks, white and light green part, thinly sliced
3 garlic cloves, finely chopped
21/2 tbs each finely chopped oregano and dill leaves, plus extra oregano leaves, to serve
3/4 cup (180ml) white wine
2 x 200g tubs creme fraiche
2 tsp Dijon mustard
250g firm fresh ricotta, drained, crumbled
Bring a large saucepan of salted water to the boil. Add fettuccine and cook to packet instructions. Drain and refresh slightly under cold water. Set aside.
Meanwhile, heat oil in a large deep non-stick frypan over high
