Jamie Oliver'S Summer Tagliatelle With Parsley And Pine Nuts Recipe

1. 1

   In a medium bowl, smash half the pine nuts to a paste. Add the remaining pine nuts whole, along with the lemon zest, parsley, olive oil, and cheeses. Add in lemon juice to taste, aiming for a tarter-than-you'd think flavor (the lemon will be muted once it's mixed with the pasta).

2. 2

   Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, reserving at least a cup of cooking water before draining.

3. 3

   Return the pasta to the pot and scrape the sauce into the pot. Add in a splash of pasta cooking water and toss the noodles well with tongs to coat them in the sauce. Aim for a luxurious consistency wetter than you'd think; as much as a cup of cooking water might be required. Season to taste with salt and pepper while still in the pot.

4. 4

   Divide the pasta amongst 4 plates and top with the whole parsley leaves. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.