Summertime tagliarini

Name: Summertime tagliarini
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: 75 g pine nuts; 2 lemons juice and zest of; 1 bunch fresh flat-leaf parsley (30g) leaves picked, half finely chopped and half left whole; 135 ml extra virgin olive oil; 95 g Parmesan cheese freshly grated, plus extra for shaving; 30 g pecorino cheese freshly grated; 320 g good-quality tagliarini or tagliatelle

In a delicious pine nut, lemon and parsley sauce

Vegetarianv

“You can happily serve up this light, silky lemon and pine nut pasta dish to anyone ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Cook with Jamie Italian Fruit Mains Pasta & risotto

Nutrition per serving

Calories 805 40%
Fat 54.5g 78%
Saturates 10g 50%
Sugars 3.8g 4%
Salt 0.80g 13%
Protein 22g 44%
Carbs 60.5g 23%
Fibre 3g -

Of an adult's reference intake

Cook with Jamie

By Jamie Oliver

BUY THE BOOK

Tap For Method

Ingredients

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

75 g pine nuts
2 lemons , juice and zest of
1 bunch fresh flat-leaf parsley (30g) , leaves picked, half finely chopped and half left whole
135 ml extra virgin olive oil
95 g Parmesan cheese , freshly grated, plus extra for shaving
30 g pecorino cheese , freshly grated
320 g good-quality tagliarini or tagliatelle

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Cook with Jamie

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Smash up half of the pine nuts to a paste, then put it into a big heatproof bowl with the rest of the whole pine nuts, the lemon juice and zest, the finely chopped parsley and the extra virgin olive oil. Stir and add the Parmesan and pecorino.
What you should have now is a reasonably thick sauce, which you should think of more as a dressing, so taste it and think about how the different flavours are coming through. I want you to balance the flavours so you end up with something quite zingy because, as the sauce heats up and the cheese melts, the flavour of the lemon will calm down a lot. Season with some freshly ground black pepper. Taste it and if you think you haven’t got the balance right, simply add a little more oil and Parmesan.
Put a large pot of salted water on to boil for your pasta. Sit the sauce bowl on top of the pan while the water’s heating up – this will take the chill out of the sauce and warm it through slightly.
When the water starts to boil, remove the bowl and add your pasta to the water. Cook it according to the packet instructions then drain in a colander, reserving a little of the cooking water.
Toss the pasta with the sauce and a little of the reserved cooking water to help loosen it up a bit. The heat from the pasta will melt the cheese, allowing all the lovely sauce to coat it. If you find the sauce is too thick then add a little more water. It’s not supposed to be claggy, thick and miserable, but incredibly silky, fresh and fragrant.
Have one last taste to balance the flavours, and serve with a little extra Parmesan shaved over the top and a sprinkle of parsley leaves. Eat immediately.