Normally, I find Jamie Oliver’s recipes finicky, fussy and too much effort to recreate at home, so I was intrigued when I came across his lemon linguine recipe.
Only requiring six ingredients, and described as “super easy” to make, I thought there was no harm in trying this simple 20-minute meal.
To be candid, I wasn’t expecting much flavour as there isn’t too much that goes into this (on the face of it, boring) recipe, but I was pleasantly surprised.
While I am happy to add this recipe into one of my go-to favourites, I love that I can add chicken to the dish to change it up now and again.
But, to be completely honest, I was shocked (and happy) that the pasta dish tasted so flavoursome and delicious on its own.
Jamie Oliver’s lemon linguine recipe
Serves: six people
Ingredients:
- 500g linguine
- Three lemons
- Extra virgin olive oil
- 125g Parmesan cheese
- One bunch of fresh basil
- One handful of rocket
Method
Cook the linguine (or spaghetti, in my case) in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
Meanwhile, finely grate the zest from one lemon into a bowl, then squeeze in the juice from all three lemons (if cooking for two people, reduce the serving suggestions by a third; for example, use the juice of one lemon and two tablespoons of olive oil).
Drizzle in six tablespoons of oil (if making enough for six people or batch cooking), and finely grate in the Parmesan, then beat together. Jamie Oliver said: “It’ll go thick and creamy.”
Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves (fresh basil leaves are strongly recommended because it adds the most gorgeous flavour).
Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta). Finish by stirring through the chopped basil and rocket.
