Fettuccine with Cherry Tomatoes and Watercress
Use five cups of shredded arugula leaves instead of the watercress.
If you have lovely ripe summer tomatoes, substitute them for the cherry tomatoes.
For a more colorful version, use spinach fettuccine instead of regular. The taste will be just slightly different.
Serve the pasta with a little bit of goat cheese crumbled over the top.
With its fresh tomatoes and peppery watercress, this pasta requires a crisp, light red to bring out its best. See if you can find a rosé-like Grignolino from the Piedmont region of Italy. If not, a Valpolicella or Bardolino, both from the Veneto, will do nicely.