Here’s my first recipe review for Jamie Oliver Recipes. You’ll find it on page 44 of Jamie’s cook book, “Jamie’s 30 Minute Meals”.
It’s aptly named, because it does have a real summery taste – probably due to the lemon and basil. I was a little hesitant in adding the juice of two whole lemons, so only added one and a half in the end. I put lemon wedges on the table in case it needed more, but nobody added extra.
Preparation time was under ten minutes for this dish. If you wanted to, you could prepare everything, bar cooking and adding the pasta, in advance – perfect if you’re having guests, or just want to get ahead of yourself in the kitchen.
This recipe deserves good quality pasta so don’t be tempted to use your everyday packaged dry variety.
My score – 8 out of 10!
Would I cook it again – definitely
Jamie’s Wonky Summer Pasta – Ingredients
- 2 egg yolks
- 3 tablespoons extra virgin olive oil
- salt and pepper
- 125g (4oz) Parmesan cheese (grated) – plus extra for serving
- zest and juice of 2 lemons
- small bunch of fresh basil – reserve a few for decoration at the end
- 500g (16oz) fresh lasagne sheets – cut into fettuccine strips
Jamie’s Wonky Summer Pasta – Method
- Put the egg yolks, olive oil, salt, pepper, grated Parmesan cheese, lemon zest and lemon juice into a large serving bowl
- Pound half the basil leaves in a pestle and mortar until they resemble a green paste (see photo below)
- Add the basil paste and remaining basil leaves to the bowl and mix everything together
- Cook the pasta in a large pan of lightly salted water – this will take only one and a half minutes for fresh pasta
- Using tongs, add the pasta to the bowl – this will ensure you get some of the cooking water, as well as the pasta
- Add 2 or 3 extra tablespoons of the cooking water, if necessary, to make the pasta ‘silkier’
- Give the Wonky Summer Pasta a really good stir
- Taste, and if necessary add more Parmesan cheese and lemon juice and stir again
- To serve, add the reserved basil leaves, sprinkle with extra Parmesan cheese and serve immediately
My Hints and Variations
- Depending upon how much lemon juice you get out of each lemon, you may want to consider adding less – I added the juice of one and a half lemons and it was enough
- Don’t over-cook the pasta – it should be firm, but not hard – and definitely not soggy
- As I mentioned earlier, buy good quality fresh pasta if possible
- Buy fresh fettuccine, rather than lasagne sheets, if you can – although it doesn’t take long to cut the lasagne sheets into strips
- Don’t waste the egg whites – they’ll make a wonderful meringue topping – or add them to scrambled eggs the next morning for breakfast
- Crisp up some bacon pieces and add at the end – delicious!
I hope you enjoyed reading my first recipe review for Jamie Oliver Recipes. You can visit Jamie’s website at JamieOliver.com.
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