Get into the Summer Spirit with Jamie Oliver's WONKY SUMMER PASTA!
Ingredients for the PASTA:
125g of Parmesan cheese, plus a little extra for serving
The zest and juice of 2 lemons
A small bunch of fresh Basil
500g of fresh lasagne sheets
Ingredients for the Salad:
8 rashers of Pancetta
1 tablespoon of fennel seeds
1 x 100g bag of prewashed rocket and/or watercress
A small bunch of fresh mint and fresh tarragon
A large handful of red, green or mixed Grapes
1/2 a Lemon
2 tablespoons of Balsamic Vinegar
NOTE FOR THE SALAD YOU CAN MAKE IT UP!
Method:
Step 1 - PASTA 1
Turn the oven on to 190°C/375°F/gas 5. Fill a large saucepan with hot water, put it on a high heat and cover with a lid. Either put the finer grater attachment into the food processor or, get your grater out ( believe me it is hard work ) for the Parmesan.
Carefully separate the 2 eggs and put the yolks into a big serving bowl. Add 3 tablespoons of extra virgin oil and a good pinch of salt & pepper to the bowl of egg yolks.Grate the Parmesan in the processor and tip it into the bowl of egg yolks with the lemon zest and juice. Reserve some of the small basil leaves, then split the rest of the bunch into 2 halves. Pound one half in a pestle and mortar until you have a green paste, and roughly chop the other half. Add both to the bowl.
Stir until everything is mixed together, then season with salt and pepper.
Put the Pancetta into an empty frying pan on a medium heat and add a squashed, unpeeled clove of garlic. Once the rashers are golden, turn them over and add the table spoon of fennel seeds. Meanwhile, empty the bag of salad leaves on to a serving platter or into a large bowl. Quickly tear in some mint and tarragon leaves , and add a large handful of whole or halved grapes. When the pancetta is nice and crispy, take the pan off the heat. Toss the salad together and put on a platter with the crispy pancetta and fennel seeds on top.
Step 4 - SALAD 2
Make the dressing. Pour 4 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a small jug or jam jar. Add a pinch of salt and pepper and squeeze in the juice of 1/2 a lemon, then take to the table with the salad so you can dress it right before tucking in.
Stack the lasagne sheets on a chopping board and slice into fairly thin strips.
Add to boiling water with some salt. Stir, and then put the lid on, a little askew, and boil for 1 minute and 30 seconds.
The pasta has to be eaten as soon as its ready, so drain, and toss the pasta and sauce together, adding a little of the pasta water if its too thick. Taste and season and serve! To make this dish really come together get some Garlic Bread!
Get into the SUMMER SPIRIT!
