Step 1

To prepare the tomatoes, toss them in 1 tablespoon of the olive oil and season lightly with salt and pepper. You have a choice of how to cook them, depending on what equipment you have available to you. You can either spread the tomatoes on a sheet pan and broil in the oven on the top shelf for 5 minutes, or until they pucker and just start to brown, or you can place them in the basket of an air fryer and cook them at 350 F for 10 minutes, shaking them halfway into the cooking time. Once cooked, transfer the tomatoes to a large plate or a bowl. Repeat the process with the kale tossing the kale in the remaining tablespoon of olive oil and seasoning with salt and pepper. Broil on the top shelf for 5 minutes or air fry at 350 F for 2 minutes, or until just crispy. Transfer to a plate or bowl that contains the tomatoes.

Step 2

Combine the chicken stock, butter, lemon zest and juice, and goat cheese in a large saucepan. Stir over low heat to melt the butter and goat cheese. Taste to check for proper seasoning and add salt and pepper, if needed.

Step 3

In the meantime, cook the pasta: Bring a large pot of salted water to a boil. Cook the fresh fettuccine for 2 minutes or store-bought pasta according to the package instructions. Use tongs to transfer the pasta to the large sauté pan, reserving about 1/2 cup of the pasta water (but don't add yet). Using the tongs, gently coat the pasta with the goat cheese mixture and add a tablespoon at a time of the reserved pasta water if the sauce needs to be thinned. Add the tomatoes and kale and quickly toss. Immediately transfer to a serving bowl and top with the cheddar.