The recipe was really simple to follow - mix egg yolks, extra virgin olive oil, grated Parmesan cheese, chopped basil and lemon juice to make a paste. Because I had it handy I used the Garden Gourmet basil in the squeezy tube and some lemon juice from a bottle in the fridge. The paste itself didn't look very reassuring to be honest, plonked in the middle of the serving bowl but I trusted Jamie and went with it.
It was really creamy - a bit of a bonus to have a creamy pasta without actually having cream in it - although there is quite a lot (almost a whole wedge) of the cheese. The zingy lemon flavour helped lift the rich eggy sauce and for a creamy dish it was really refreshing. The next time I make it I might throw in some prawns, their pink sweetness would work quite well against all that lemon. And while eating it I craved the salty pungency of some hot, crisp garlic bread so would get some ready the next time. And a next time there will be - it was super quick, cheap and probably the easiest recipe there is. Good old Jamie.
Wonky Summer Pasta can be found in Jamie's 30 Minute Meals on page 46.