• Fettucine 1.0 kg

Pasta Topping

To Serve

  • Ricotta 700.0 g
  1. Pasta

    • Cook pasta in a large pan of salted boiling water until al dente. Drain and keep warm.
  2. Pasta Topping

    • Heat oil in a large pan over medium heat. Add sliced onion and garlic and cook for 10 minutes without browning.
    • Pour in combined KNORR Hollandaise Sauce, KNORR Concentrated Liquid Stock, Chicken and 250 ml of water. Simmer on low heat for 10 minutes then add lemon rind, thinly sliced zucchini, peas, chives, basil, and parmesan. Season. Cook for another 5 minutes then toss through pasta and cook until warmed through.
  3. To Serve

    • Top with roughly crumbled ricotta and extra basil leaves and serve with a green salad.