If you are grain or gluten free and have never tried Cappellos pasta, stop what you are doing right now! You have to try this stuff. Add some spring veggies and our Lemonette? Amazing.

What you need

8 ounces sugar snap peas, halved lengthwise
9 ounces fresh fettuccine (we used Cappellos!)
¼ cup Tessemae’s Lemonette Dressing
1 tablespoon fresh tarragon leaves, chopped
1 avocado, diced
fresh lemon zest (optional)

What to do

Bring a pot of salted water to a boil. If using Capellos pasta, add the snap peas first and cook for 1 minute. Add the pasta and cook 45 seconds. Drain everything into a colander and run under cold water for a few seconds. If using homemade or store bought fettuccine, you will probably need to add the pasta first and cook for a minute, then add the peas.

Return the pasta to the pot and toss with the Lemonette, tarragon and avocado. Serve topped with grated lemon zest.

Tip: Try this dish with sautéed shrimp, scallops, or even crab meat!

Serves 2