Lemon pasta

lemon pasta

No doubt Jamie got his inspiration for this dish at The River Café. It is ridiculously easy to make, and so satisfying. I have experimented in the past using lemon with pasta and it adds a whole new dimension to a dish.


Lemon Pasta by Jamie Oliver from a Sainsbury’s recipe card

serves: 6

preparation time: 15 minutes

cooking time: 10 minutes


What you need:

450g dried linguine pasta

juice and zest of 3 lemons

6 tablespoons olive oil

125g Parmesan cheese, freshly grated

sea salt and freshly ground black pepper

2 handfuls fresh basil leaves, finely chopped

100g bag rocket

What to do:

Cook the linguine in a generous amount of boiling, salted water for about 10 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan until thick and creamy. Season and add more lemon juice if needed. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce. (The Parmesan melts when mixed with the pasta.) Finish by stirring in the chopped basil and the rocket.

Jamie’s tip:

‘to get the most juice out of a lemon, give it a good roll on a flat surface with the palm of your hand before squeezing’

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