Make a light and flavorful pasta recipe that's perfect for a night dining alfresco with a glass of crisp white wine. Pair with French bread, and enjoy.

Jamie Oliver

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Yunhee Kim

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Makes 10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Smash half the pine nuts into a paste, then put them into a big heatproof bowl with remaining whole pine nuts, lemon zest and juice, chopped parsley, and olive oil. Stir, then add the Parmesan and pecorino.

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  • Tip: The sauce should be reasonably thick—think of it as a dressing. Taste it, so you can balance the flavors and make sure it's quite zingy; as the sauce heats and cheese melts, the lemony flavor will calm down.

  • Put a large pot of salted water on to boil. Sit sauce bowl on top while water heats up—this will take the chill out. When water starts to boil, remove bowl and add pasta to pot. Cook pasta according to package instructions; drain, reserving a little cooking water. Toss pasta with sauce and reserved cooking water (try 1/2 cup) to loosen it. The heat from the pasta will melt the cheese, allowing the lovely sauce to coat it.

  • Tip: If you find the sauce too thick, add a little more water; it should be incredibly silky, fresh, and fragrant. Have one last taste to balance the flavors. Add some Parmesan and a sprinkle of parsley; enjoy immediately.

Source

Cook With Jamie

Nutrition Facts

444 calories; fat 25g; saturated fat 5g; mono fat 13g; poly fat 5g; protein 14g; carbohydrates 41g; fiber 3g; cholesterol 14mg; iron 3mg; sodium 417mg; calcium 181mg.
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