Tuesday, January 30, 2007

Summertime Tagliarini

More pasta cooked up by the wonderful Michael who no doubt is looking fwd to me finishing work at the end of this week so I can take on some of the cooking again, at least for 3 weeks or so until it all becomes impossible again! This dish is from the new Jamie Oliver ‘Cook with Jamie’, light, easy & lovely tangy tasty.

Summertime Tagliarini

115g pinenuts
juice & zest of 2 lemons
a large bunch of flat leaf parsley, half finely chopped & half whole
215ml extra virgin olive oil
150g parmesan cheese, finely grated plus extra for serving
50g pecorino cheese, freshly grated
sea salt & freshly ground black pepper
500g tagliarini or tagliatelle

Smash up half of the pinenuts to a paste, then put into a big heatproof bowl with the rest of the whole pinenuts, the lemon juice & the zest, the finely chopped parsley and the olive oil. Stir & add the parmesan & pecorino. Season with freshly ground black pepper, taste & if the balance isn’t to your liking add more oil and or parmesan.

Put a large pot of salted water on to boil for the 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 & warm it through slightly. When the water boils, remove the bowl, add the pasta & cook accordingly to packet instructions. Drain & reserve a little of the cooking water. Toss the pasta with the sauce & some of the water to loosen it up a little. Serve with extra parmesan & parsley.

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