Fettuccine with Pesto, Lemon, Tomatoes and Parmesan

Fettuccine with Pesto, Lemon, Tomatoes and Parmesan

  • 1 box (12 ounces) fettuccine
  • 1 tablespoon olive oil
  • 1/3 cup pesto
  • 1 cup grated Parmesan cheese, plus a little extra for garnish
  • juice and zest of 1 small lemon
  • 1 tablespoon chopped fresh parsley
  • salt and pepper
  • pinch of cayenne pepper
  • 1 1/2 cups red and yellow cherry tomatoes, halved
  • 3 chicken breasts, butterflied and grilled


Cook the fettuccine in salted, boiling water according to the instructions on the box.  Drain, reserving one cup of the pasta water.

Return the pasta to the pot and toss with the olive oil, pesto, Parmesan cheese, lemon juice and zest, and parsley.  Season with the salt and pepper.  Drizzle with the reserved pasta water and toss until the pasta is coated in the sauce.

Top each serving with the cherry tomatoes, remaining grated Parmesan and sliced grilled chicken.

Yields 6 servings.

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