Fettuccine d’estate (Summertime fettuccine)

    20 min

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

    London, England, UK
    2 people made this

    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 in English (1)


    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