Photo: Ernest Porzi
Summertime tagliarini
9 ingredients
4
openrecipes
When I worked at the River Café we used to make a similar dish to this using basil, oil, Parmesan and lemon juice. When I was in Italy last year I came across this recipe, which seems to be an older version and uses parsley instead of basil, and pine nuts to give the sauce a creaminess – almost like a blond pesto. It's incredibly quick to make, a great one for the summertime, and most people love it. Everyone should make this at least once.
Estimated Nutrition (whole recipe, rough)
552
Calories
22g
Protein
50g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75 g pine nuts
- juice and zest of 2 lemons
- 1 bunch fresh flat-leaf parsley, leaves picked, half finely chopped and half left whole
- 135 ml extra virgin olive oil
- 95 g Parmesan cheese, freshly grated, plus extra for shaving
- 30 g pecorino cheese, freshly grated
- sea salt
- freshly ground black pepper
- 320 g good-quality tagliarini or tagliatelle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes