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
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.
‘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’