fettuccine

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Fettuccine con Rucola e Pomodoro Fresco
Fettuccine with Arugula Pesto and Fresh Tomatoes

Ingredients:

1 pound freshA.G. Ferrari fettuccine pasta
1 cup arugula pesto (8 oz. container)
2 pound fresh Roma tomatoes
1 tsp salt
1/4 cup A.G. Ferrari extra virgin olive oil

For the water
1 Tbsp salt

Region: Lazio & Tuscany

Instructions:

Wash, clean and cut Roma tomatoes into 10 wedges. Place tomatoes into a large bowl and season with 1 tsp. salt and 1/4 cup of extra virgin olive oil. Bring 5 quarts of water to boil. Add 1 Tbs. salt. Put fettuccine into the water and cook for 2 minutes. Drain pasta but set aside 1/2 cup of water. Mix pasta and tomatoes. Add arugula pesto sauce and saved water. Toss pasta, tomatoes and sauce. Serve hot.

Serves 4 to 6.

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