Jamie Oliver 5 Ingredients Lemon Rocket Farfalle Pasta is made with dried farfalle, fresh rocket, lemons, Parmesan cheese, and pistachios. This delicious pasta recipe creates a vivid and flavourful dinner that takes about 15 minutes to prepare and can serve up to 6 people.
This Lemon Rocket Farfalle Pasta Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 480g (17 oz) dried farfalle
- 120g (4.2 oz) rocket
- 2 lemons
- 100g (3.5 oz) Parmesan cheese, plus extra to serve
- 100g (3.5 oz) shelled unsalted pistachios
How To Make Lemon Rocket Farfalle Pasta:
- Cook the farfalle: Boil the farfalle in salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
- Make the sauce: While the pasta cooks, place most of the rocket in a blender. Finely grate in the lemon zest and squeeze in all the juice. Drizzle in 6 tablespoons of extra virgin olive oil, add the Parmesan, 2 tablespoons of starchy cooking water, and most of the pistachios. Blend until smooth.
- Toss with pasta: Once the pasta is ready, toss it with the sauce. Add a splash of the starchy cooking water to loosen the sauce if necessary.
- Add toppings: Finely chop the remaining pistachios and scatter over the pasta. Top with the remaining rocket, extra Parmesan, and a drizzle of extra virgin olive oil.
Recipe Tips
- Reserve pasta water: Don’t forget to save a mugful of starchy pasta water before draining. It helps to loosen the sauce and make it silky.
- Blend the rocket quickly: To preserve the vibrant green color of the rocket, blend it quickly with the lemon juice and Parmesan.
- Adjust the sauce consistency: If the sauce is too thick, add a bit more starchy cooking water to make it smooth and creamy.
- Finely chop pistachios: For a nice texture contrast, make sure to finely chop the remaining pistachios for a crunchy topping.
How To Store & Reheat Leftovers
Once the pasta has cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
When reheating, warm it in a pan over medium heat, adding a splash of water or extra virgin olive oil to bring back the sauce’s consistency.
Nutrition Facts
- Calories: 473 kcal
- Fat: 21.2g
- Saturated Fat: 5.5g
- Protein: 16.3g
- Carbohydrates: 57.5g
- Sugars: 2.2g
- Salt: 0.3g
- Fibre: 0.7g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Greek Cypriot Pasta
- Jamie Oliver 5 Ingredients Asparagus Pasta
- Jamie Oliver 5 Ingredients Prawn Pasta
- Jamie Oliver 5 Ingredients Sausage Pasta
Jamie Oliver 5 Ingredients Lemon Rocket Farfalle Pasta
Description
Jamie Oliver 5 Ingredients Lemon Rocket Farfalle Pasta is made with dried farfalle, fresh rocket, lemons, Parmesan cheese, and pistachios. This delicious pasta recipe creates a vivid and flavourful dinner that takes about 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the farfalle: Boil the farfalle in salted water according to the packet instructions, then drain, reserving a mugful of the starchy cooking water.
- Make the sauce: While the pasta cooks, place most of the rocket in a blender. Finely grate in the lemon zest and squeeze in all the juice. Drizzle in 6 tablespoons of extra virgin olive oil, add the Parmesan, 2 tablespoons of starchy cooking water, and most of the pistachios. Blend until smooth.
- Toss with pasta: Once the pasta is ready, toss it with the sauce. Add a splash of the starchy cooking water to loosen the sauce if necessary.
- Add toppings: Finely chop the remaining pistachios and scatter over the pasta. Top with the remaining rocket, extra Parmesan, and a drizzle of extra virgin olive oil.
Notes
- Reserve pasta water: Don’t forget to save a mugful of starchy pasta water before draining. It helps to loosen the sauce and make it silky.
- Blend the rocket quickly: To preserve the vibrant green color of the rocket, blend it quickly with the lemon juice and Parmesan.
- Adjust the sauce consistency: If the sauce is too thick, add a bit more starchy cooking water to make it smooth and creamy.
- Finely chop pistachios: For a nice texture contrast, make sure to finely chop the remaining pistachios for a crunchy topping.