It's so easy to eat veggie once in a while and Meat-free Monday can be a pleasure indeed! Today I wanted to try and recreate a memorable meal taken in a wee trattoria in Atina (a very, very pretty mountain town in the area south of Rome and north of Naples) - it was Dolcelatte & Walnut Fettuccine. Though I did add a cup of cooked left-over broccoli (making it a little bit healthier) so simple, yet so delicious!
Recipe for Dolcelatte & Walnut Fettuccine
250 ml (8 fl oz) single cream
200 g (7 oz) dolcelatte cheese, crumbled
100 g (3½ oz) walnut pieces, toasted
1 cup cooked broccoli florets
350g Egg Fettuccine
Cook the pasta and while it's boiling, gently heat the single cream, when warm add the dolcelatte & broccoli and heat through. Toss the walnuts on at the end of cooking and mix together with the pasta - it really is that simple!