Black Bean Fettuccine with Lemon, Rocket and Ricotta

Preparation time: 10 Minutes | Cooking Time: 10 Minutes | Serves: 4

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  • 1 packet Slendier Black Bean Fettuccine
  • 4 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • 6 sliced prosciutto, cut into strips
  • 2 tbs capers
  • 100g rocket, roughly chopped
  • zest of 1 lemon
  • 2 tbs lemon juice
  • 200g fresh ricotta
  • ½ cup toasted walnuts, chopped


  1. Prepare the Slendier Black Bean Fettuccine according to the directions on the packet.
  2. Meanwhile, place a non-stick frypan over medium–high heat. Add 2 tablespoons of the olive oil, garlic and prosciutto and fry quickly until prosciutto is crisp, about 1 to 2 minutes. Add the capers, stir to combine and remove from heat. Set aside until needed.
  3. Drain the fettuccine and place in a bowl. Add reserved garlic and prosciutto, rocket, lemon zest, lemon juice and the remaining olive oil. Toss to combine and season to taste.
  4. To serve, divide the fettuccine between 4 serving bowls. Top with pieces of fresh ricotta. Scatter over chopped walnuts to serve.

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