Jamie’s Wonky Summer Pasta
From Jamie’s 30 minute meal cook book
2 egg yolks
125g parmesan (plus a bit extra for serving)
Zest & juice of a lemon (use 2 if you like a strong lemon flavour – if you don’t like lemon, replace it with1 clove of garlic)
Small bunch of fresh basil
500g fresh lasagne sheets (or you can use dried brown spaghetti or taglietelle)
3 tbsp. Extra virgin olive oil
bring a large pan of water to the boil – if you are using dried pasta, put it in to cook now while you prepare the sauce.
Put the 2 egg yolks into a serving dish, add the oil, salt & pepper to taste.
Grate the parmesan and add along with the lemon zest & juice.
Reserve some of the basil leaves then split the rest of the bunch into two. Pound one half in a pestle & mortar until you have a green paste. Roughly chop the other half. Add both to the bowl.
Stir to mix everything together then season with salt & pepper.
Stack the lasagne sheets on your chopping board & carefully slice them into fairly thin strips. Add to pan of boiling water with a pinch of salt. Stir then put lid on pan slightly askew to keep it at a hard boil for 1 ½ minutes.
The pasta must be eaten ASAP to fully enjoy so be ready to eat it once you’ve served it. Drain the pasta (reserve a little of the water – or use tongs to lift the pasta out of the pan) and quickly add to the egg mixture. Toss together then add a few spoons of the reserved water until you have a silky texture. Add the reserved parmesan and basil leaves over the top and tuck in!
Great served with grilled chicken or fish and a green salad.