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”.
I served it with Jamie’s Herby Salad and the two complimented each other really well – a winning combo, as Jamie would say 🙂 You might also enjoy Jamie’s Pregnant Jools’s Pasta.
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.
Jamie Oliver Recipes - Wonky Summer Pasta
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
Jamie's Wonky Summer Pasta - preparation
Basil leaves pounded in pestle and mortar
Pasta sauce - awaiting cooked pasta
Fresh pasta cooking
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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Jan Littlehales
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Jamie’s wonky summer pasta definitely looks yummy. I think I would try the fresh fettuccine rather then cutting up lasagne sheets but it’s a good idea to use up left over sheets after making one of your lasagne recipes.
Thanks for the review
Recipe sounds yum and such little cooking time. Can’t wait to give this one a try, should be a winner with my youngest daughter, as she does not eat red meat and will be a change from chicken.
Jamie Oliver is a wonderful cook and I love how you are reviewing his recipes. Thanks for sharing them with us. I love the look of this wonky summer pasta and for a household who eat a lot of pasta, I will definitely be trying this one. I agree with Tanny though and will use fresh fettuccine (which I actually have some in the fridge as we speak)
Thanks Jackie, Kerry and Tania,
It does seem strange that Jamie should suggest using fresh lasagna, rather than fresh fettuccine. Maybe fresh fettuccine isn’t so readily available in the UK? Either way, this is a great summer dish – and vegetarian too 🙂
Hi Jan,
I so love Jamie Oliver recipes – they are easy to make and are always so tasty! Love the sound of lemon and basil being added to the pasta.
Looking forward to trying this one!
Cheers
Lisa
Hi Lisa,
This pasta dish is very quick and easy and tastes delicious – what could be better for busy mums 🙂
Hi Jan,
I’m a Jamie Oliver fan, too. I’ve made a few of his dishes and everyone loves them so I’m sure this one will be just as popular.
In Sydney, there’s a brand of fresh pasta called Pastabilities that I just love. There’s something about fresh pasta that makes dishes taste so much better. I’m going to give this recipe a go on the weekend. 🙂
Hi Jazz,
I agree, fresh pasta makes a huge difference to the finished dish. Thanks for heads up on Pastabilities – I’ll check it out 🙂
Never thought of cutting lasagne sheets into fettuccine. That’s a good one. Cheers for the summer recipe. I’ll need to take some lemons from my neighbour though as our tree has died.
Hi David,
Sad news about your lemon tree! Loads of lemons on our two trees – but alas nowhere near ripe yet. I’m back to buying them again at the moment.
Your posting really straightened me out. Thanks!
Nice one Bobbe – happy to help out 🙂