Lemon Fettuccine Salad
INGREDIENTS (serves 2):
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2/3lb Lemon Infused Fettuccine
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1 cup halved cherry tomatoes
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1 cup chopped kale
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1/4 cup shaved Parmigiano Reggiano DOP
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Extra Virgin Olive Oil
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Salt & Pepper
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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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