Recipe

Breakfast

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Farfalle Pasta
Arugula
Lemons
Parmesan Cheese
, plus extra to serve
Shelled Unsalted Pistachios

Lemony Arugula Farfalle

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 15 min
Servings: 6
Equipment: Stove & Blender
  • 1 lb. Farfalle Pasta
  • 4 oz. Arugula
  • 2 Lemons
  • 7/2 oz. Parmesan Cheese, plus extra to serve
  • 7/2 oz. Shelled Unsalted Pistachios
  • Cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of starchy cooking water.
  • Meanwhile, place most of the arugula in a blender, finely grate in the lemon zest and squeeze in all the juice. Drizzle in 6 tablespoons of extra virgin olive oil, then add the Parmesan, 2 tablespoons of starchy cooking water and most of the pistachios, and whiz until smooth.
  • When the time's up, toss the pasta and sauce together, loosening with a splash of starchy cooking water, if needed.
  • Finely chop the remaining pistachios and sprinkle the remaining arugula over the top.
  • Finish with an extra grating of Parmesan and a drizzle of extra virgin olive oil.