Jamie Oliver Summer Tagliatelle Pasta

There’s something about fresh basil, the crispness of new season potatoes, and the simple joy of pulling together something that feels like it’s bursting with summer. I made this Jamie Oliver Summer Tagliatelle Pasta on a random Thursday, when I was craving something light but satisfying, and honestly, I’m still thinking about it. It’s that kind of dish — bright, fresh, and somehow effortless, even though it tastes like you’ve been working at it for hours.

The pesto? Not the traditional one, but it’s got that vibe, with almonds and Parmesan marrying together with lemon, garlic, and basil. Every bite is a mini vacation to Italy (minus the jet lag). And those little summer vegetables? They’re not just a pretty face — they add texture, color, and even a bit of sweetness. But the real kicker? That potato. Yes, it’s in there, and you might be wondering why. Trust me. You’ll see why.

Why You’ll Love It

• Quick, easy, and doesn’t require turning on the oven — perfect for lazy summer evenings.
• The pesto is like a surprise in every bite: nutty, zesty, and ridiculously good.
• Full of seasonal veggies — tenderstem broccoli, peas, broad beans. It’s like a hug from the garden.
• The Maris Piper potato adds an unexpected creaminess that makes you rethink pasta forever.
• It’s a solid weeknight meal, but fancy enough to serve to company. You can impress without breaking a sweat.
• Leftovers are just as amazing. Heat it up, toss in a bit more Parmesan, and you’re golden.

Ingredients

• 1 bunch of fresh basil (30g)
• ½ a clove of garlic
• 50g blanched almonds (or any unsalted nut you fancy)
• Extra virgin olive oil (a few glugs)
• 25g Parmesan cheese, plus extra to serve
• ¼ of a lemon
• 1 Maris Piper potato (yes, potato in pasta. Trust me.)
• 125g green beans
• 300g dried tagliatelle
• 200g delicate summer veg, like broad beans, peas, or tenderstem broccoli

Easy Swaps:

• Fresh basil? Use mint or parsley if that’s what’s hanging out in your fridge.
• Almonds? Pecans or walnuts work just as well if that’s your jam.
• If you’re not into Parmesan, try a vegetarian hard cheese. Totally works.

How to Make It

Smash that basil:

Pick most of the basil leaves into a pestle and mortar (or use a blender if you’re feeling lazy) and bash them up with a pinch of sea salt. Get that nice, aromatic paste going.

Add the garlic and almonds:

Peel and bash the garlic. Don’t be shy. Then add the almonds and keep pounding until they’re ground down into a fine paste. Feel free to throw a little extra love into it — it’ll pay off.

Stir in the good stuff:

Muddle in about 4 tablespoons of olive oil, then grate in the Parmesan. Squeeze in a bit of lemon juice. Give it a good season, taste it, and adjust — you want this pesto to pop.

Slice and dice:

Scrub and slice the potato into thin discs (about 3mm thick). Trim the beans and prep any other veg you’re using (I love broad beans in this, but peas or broccoli work like a charm too).

Boil it all together:

Throw the sliced potato, green beans, and pasta into a pot of boiling salted water. Cook according to the pasta instructions, but add the delicate veggies in the last 3 minutes. They don’t need much time.

Toss it all together:

Once everything is cooked, drain the pasta and veg, but save a bit of that starchy cooking water. Toss the lot in your pesto, and use that water to loosen it if it’s looking a little thick.

Finish with flair:

Drizzle the pasta with the remaining olive oil, scatter over the last bit of basil, and give it a fine grating of Parmesan. If you want to feel extra fancy, toss on a bit more lemon zest.

Common Mistakes and How to Dodge Them

Why is my pesto bland?
You might not have added enough salt — or maybe you didn’t bash the basil and garlic enough. It needs a good pounding to bring out those flavors. If you’re not tasting the garlic or lemon enough, don’t be afraid to adjust!

Why does my pasta feel heavy?
You probably overcooked it. Pasta’s done when it’s al dente — firm but with a bit of a bite. Set a timer and taste a minute before the package says it’s ready.

I don’t have all the veggies Jamie used. Is that okay?
Absolutely. This recipe is all about throwing in whatever fresh summer veggies you’ve got. Don’t stress. Use what’s in season or what’s in your fridge.

Storage and Reheating

You can store this in the fridge for up to two days, but honestly, I wouldn’t keep it much longer — the pesto’s at its best fresh. When reheating, I’d recommend using the stove or microwave, but be gentle. Pasta tends to dry out, so drizzle a little extra oil or starchy pasta water if needed. No one wants dry pasta. No one.

Frequently Asked Questions

Can I make this gluten-free?
Of course! Just swap in some gluten-free tagliatelle. I’ve tried it, and it works a treat.

Can I skip the Parmesan?
You can, but why would you want to? It’s a big part of what makes the pesto creamy and savory. But if you’re really not feeling it, go for a hard vegetarian cheese, or even nutritional yeast if you’re feeling extra virtuous.

Do I really need a Maris Piper potato?
Well, you don’t have to, but it gives the pasta this creamy, almost buttery feel. If you can’t get your hands on one, try a waxy potato like Charlotte.

Nutrition Facts (Per Serving)

• Calories: 650
• Fat: 27g
• Carbs: 85g
• Protein: 15g
• Sodium: 550mg
• Sugar: 6g