This easy and delicious Summer Tagliatelle Pasta from Jamie Oliver is a quick and nutritious meal, packed with fresh vegetables and a creamy basil pesto. It’s a versatile dish that can be made with a variety of herbs and nuts, making it perfect for using up what you have in your kitchen.
Ingredients Needed
- 1 bunch (30g / 1 oz) of fresh basil
- ½ a clove of garlic
- 50g (1.75 oz) blanched almonds
- Extra virgin olive oil
- 25g (1 oz ) Parmesan cheese, plus extra to serve
- ¼ of a lemon
- 1 Maris Piper potato (or similar, 1 medium potato)
- 125g (4.5 oz) green beans
- 300g (10.5 oz) dried tagliatelle
- 200g (7 oz) delicate summer vegetables, such as broad beans, peas, or tenderstem broccoli
How To Make Summer Tagliatelle Pasta
- Prepare the Pesto: Pick most of the basil leaves into a pestle and mortar and bash them into a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
- Make the Pesto Sauce: Muddle in 4 tablespoons (¼ cup) of olive oil, finely grate in the Parmesan, and squeeze in the juice from ¼ of a lemon. Season to taste and tweak as needed.
- Cook the Vegetables and Pasta: Scrub and finely slice the potato, trim the stalks off the green beans, then place both in a pan of boiling salted water with the tagliatelle. Cook according to the pasta packet instructions.
- Add the Summer Veg: Prepare the delicate summer veg and add them to the pan for the last 3 minutes of cooking.
- Toss and Serve: Drain everything, reserving a mugful (about 1 cup) of starchy cooking water. Toss the pasta and veg with the pesto, loosening with some of the reserved cooking water if needed. Drizzle with 1 tablespoon of olive oil, finish with the remaining basil leaves, and grate extra Parmesan on top. Serve with a crunchy seasonal salad.
Recipe Tips
- Grate the Parmesan Finely: For the best texture, grate the Parmesan finely so it melts smoothly into the pesto sauce.
- Reserve Pasta Water: Always save a cup of pasta cooking water before draining—it helps loosen the pesto and makes it creamier.
- Don’t Overcook the Veggies: Add the delicate vegetables, like peas or broccoli, in the last few minutes of cooking to keep them fresh and tender, not mushy.
- Adjust the Lemon Juice: Taste the pesto and adjust the lemon juice to your liking—it should brighten the flavors without overpowering them.
How To Store Leftovers?
Let the leftover Summer Tagliatelle Pasta cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (¼ of the recipe)
- Calories: 561
- Total Fat: 25.9g
- Saturated Fat: 4.1g
- Total Carbohydrate: 67.9g
- Dietary Fiber: 5.7g
- Sugars: 5g
- Protein: 18.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Easy Carbonara Pasta Recipe
- Jamie Oliver Mixed Veg Pasta
- Jamie Oliver Stinging Nettle Ravioli Pasta Recipe
- Jamie Oliver Creamy Prawn Linguine Pasta
Jamie Oliver Summer Tagliatelle Pasta
Description
This easy and delicious Summer Tagliatelle Pasta from Jamie Oliver is a quick and nutritious meal, packed with fresh vegetables and a creamy basil pesto. It’s a versatile dish that can be made with a variety of herbs and nuts, making it perfect for using up what you have in your kitchen.
Ingredients
Instructions
- Prepare the Pesto: Pick most of the basil leaves into a pestle and mortar and bash them into a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
- Make the Pesto Sauce: Muddle in 4 tablespoons (¼ cup) of olive oil, finely grate in the Parmesan, and squeeze in the juice from ¼ of a lemon. Season to taste and tweak as needed.
- Cook the Vegetables and Pasta: Scrub and finely slice the potato, trim the stalks off the green beans, then place both in a pan of boiling salted water with the tagliatelle. Cook according to the pasta packet instructions.
- Add the Summer Veg: Prepare the delicate summer veg and add them to the pan for the last 3 minutes of cooking.
- Toss and Serve: Drain everything, reserving a mugful (about 1 cup) of starchy cooking water. Toss the pasta and veg with the pesto, loosening with some of the reserved cooking water if needed. Drizzle with 1 tablespoon of olive oil, finish with the remaining basil leaves, and grate extra Parmesan on top. Serve with a crunchy seasonal salad.
Notes
- Grate the Parmesan Finely: For the best texture, grate the Parmesan finely so it melts smoothly into the pesto sauce.
- Reserve Pasta Water: Always save a cup of pasta cooking water before draining—it helps loosen the pesto and makes it creamier.
- Don’t Overcook the Veggies: Add the delicate vegetables, like peas or broccoli, in the last few minutes of cooking to keep them fresh and tender, not mushy.
- Adjust the Lemon Juice: Taste the pesto and adjust the lemon juice to your liking—it should brighten the flavors without overpowering them.
Jamie Oliver Summer Tagliatelle Pasta