Beetroot Fettuccine with Baby Chard, Broccoli, Feta and Walnut Sauce

Steps

1. a large pot of salted water to the boil.
2. Heat a large, dry, fry pan (preferably non-stick) on medium heat. Toast walnuts for 2-3 minutes, stirring often, until light golden and fragrant. Keep an eye on them as they will burn quickly. Remove from pan and set aside. Return pan to medium heat.
3. Add butter to pan and cook for about 1 minute, swirling pan occasionally, until butter turns brown and has a nutty aroma. Pour into a small bowl and set aside. Reserve pan. Peel courgette into long, thin ribbons. Set aside.
4. Shake fettuccine to separate strands and cook in pot of boiling water for about 3 minutes, until just tender. Scoop out and reserve ¼ cup pasta water, then drain pasta well and return to pot. Toss drained pasta with a drizzle of olive oil to prevent sticking.
5. While pasta cooks, return reserved pan to medium heat. Cook garlic and shallot for 1-2 minutes, until softened. Add broccoli and courgette and cook a further 2 minutes, until just tender. Add reserved pasta water to the pan to deglaze and simmer until the water has evaporated.
6. Add lemon zest and juice, browned butter and salt to pan and stir to combine. Turn heat off and toss chard leaves through sauce, along with cooked pasta, feta and half the toasted walnuts. Season to taste with salt and plenty of freshly ground black pepper.
7. divide beetroot fettuccine with baby chard leaves, broccoli, feta and walnut sauce between bowls. Top with Parmesan cheese, basil leaves and walnuts.