Ingredients
Method
1.Heat butter in a large frying pan, Add walnut and stir over a low heat until lightly toasted. Remove from pan and set aside.
2.Heat extra butter in same pan. Add garlic and zucchini and cook, stirring, over high heat until just wilted. Season to taste.
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan.
4.Toss walnut, zucchini mixture, lemon rind and mint through hot pasta. Divide among bowls and top with ricotta and pecorino.
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