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Lemon Fettuccine Salad


INGREDIENTS (serves 2):

  • 2/3lb Lemon Infused Fettuccine

  • 1 cup halved cherry tomatoes

  • 1 cup chopped kale

  • 1/4 cup shaved Parmigiano Reggiano DOP

  •  Extra Virgin Olive Oil

  • Salt & Pepper

  • 1 Tablespoon of lemon juice

Boil a large pot of salted water. Remove fettucine from freezer and leave on the counter for a few minutes. Delicately open the nest to slightly separate the noodle before throwing it in the boiling water. Cook for 4 minutes.


While the pasta cooks, prepare your other ingredients. Cut cherry tomatoes in half, chop kale, shave Parmigiano cheese.


Add a drizzle of Extra Virgin Olive oil to a large enough pan over medium heat, add cherry tomatoes and kale. Add salt and pepper to taste and sauté for a minute or 2 until fettuccine are ready. Strain pasta and toss into pan. Add some Parmigiano cheese and sauté all the ingredients together for another minute. Serve in a plate, add a drizzle of Extra Virgin Olive Oil and the lemon juice.


You can add salmon or chicken if you would like some extra protein. 



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