Fettuccine d’estate (Summertime fettuccine)

Fettuccine d’estate (Summertime fettuccine)


2 people made this

About this recipe: This is a great, light Italian pasta dish for the summer. It's best to use really ripe tomatoes for the best flavour!

Erinn London, England, UK

Serves: 4 

  • 225g fettucine pasta
  • 1 teaspoon salt
  • 40g rocket
  • 175g cherry tomatoes, sliced in half
  • 160g goats cheese
  • 120g proscuitto, sliced
  • 1 tablespoon extra virgin olive oil

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat a large pot of water over high heat; add salt and cover. When it comes to the boil, add the pasta and cook for 10 - 12 minutes or until al dente. Drain the pasta.
  2. Combine the rocket, tomatoes, prosciutto and salt in a large serving bowl. Add the cooked pasta, olive oil and cheese; mix together until the goat cheese melts. Serve warm!

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Reviews (2)


- Rated on - 16 Aug 2015


Excellent and simple. i added a clove of minced garlic to suit our taste, but would be lovely without it too. Thanks for sharing this simple and fresh dish! - 01 Oct 2012

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