Summer tagliatelle

Basil & almond pesto, broken potatoes, delicate green veg

Vegetarianv

Summer tagliatelle

Name: Summer tagliatelle
Total time: 20 min
Yield: 4
Ingredients: 1 bunch of fresh basil (30g); ½ a clove of garlic; 50 g blanched almonds; extra virgin olive oil; 25 g Parmesan cheese plus extra to serve; ¼ of a lemon; 1 Maris Piper potato; 125 g green beans; 300 g tagliatelle; 200 g delicate summer veg such as broad beans, peas, tenderstem broccoli

Basil & almond pesto, broken potatoes, delicate green veg

Vegetarianv

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Vegetables Potato Pasta & risotto Quick & healthy recipes Cheap & cheerful

Nutrition per serving

Calories 561 28%
Fat 25.9g 37%
Saturates 4.1g 21%
Sugars 5g 6%
Salt 0.6g 10%
Protein 18.4g 37%
Carbs 67.9g 26%
Fibre 5.7g -

Of an adult's reference intake

Veg

By Jamie Oliver

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Ingredients

1 bunch of fresh basil , (30g)
½ a clove of garlic
50 g blanched almonds
extra virgin olive oil
25 g Parmesan cheese , plus extra to serve
¼ of a lemon
1 Maris Piper potato
125 g green beans
300 g tagliatelle
200 g delicate summer veg , such as broad beans, peas, tenderstem broccoli

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Veg

By Jamie Oliver

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Method

Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad.

Tips

EASY SWAPS
I’ve used fresh basil and almonds here, but pretty much any soft herb and unsalted shelled nut combo will deliver very tasty results – whatever you fancy!

GO VEGGIE
Swap Parmesan for vegetarian hard cheese.

Veg

By Jamie Oliver

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