Some Pasta with my Parmesan


I’m convinced that come November 1st, the clocks start ticking faster. Weeks fly by, the to-do list multiplies by the second and there never seems to be enough hours in the day. This is when seriously fast food is in dire need – with no fussing about in the shops for ingredients, or the kitchen being desecrated by the end of it. Boxes ticked must be: quick, delicious and moderately healthy (’tis the season after all) – this recipe fulfills in every way.

I adore parmesan cheese and would add it to everything given half the chance – so don’t be shy with your helping of it here as it really pairs so beautifully with the creaminess of the egg yolks and freshness of the herbs. The usual sarky quip received on dishing myself up a bowl of pasta is, “would you like some pasta with your parmesan?” And the answer… “Damn right.”
Herby Parmesan Pasta

Serves 4                Takes approx. 20 mins


250g Fresh Pappardelle Pasta (or Tagliatelle)
3 egg yolks
1 clove Garlic, crushed
250g Parmesan cheese, grated
2 large Lemons, juice & zest
3 sprigs fresh Majoram (Origanum)
100g fresh Basil
50g fresh Mint
3 tbsp Pine Nuts, toasted
Olive Oil
S & P


First put a medium pot of salted water on to boil. Now in a clean, dry pan, toast the pine nuts until browned. Set aside.

Get your egg yolks separated from the whites and put into a medium bowl. To this, add the lemon zest, juice and parmesan along with some salt, pepper and about 4 tbsp of olive oil. Mix well with a fork.

With a pestle & mortar, bash up a handful of basil, marjoram & mint until it’s dark and juicy looking. Add this to the bowl of eggs, along with the crushed garlic. Mix well.

By this stage the pot of water should be boiling – so add the pasta, and a splash of olive oil. Cook until al dente. If it is fresh pasta, should take about 2 minutes – if dried, about 9-10 minutes.

Drain the pasta but reserve the water that it cooked in – as you need this to loosen up the sauce. Add the pasta to the bowl of ingredients and toss very well. Add in a ladle of the pasta water and from this point on, it’s up to you how thick or thin you would like the sauce. Thinner – add more pasta water, thicker – leave it as is. Taste the sauce and see if you want to add more lemon or salt.

Once it’s all tossed well, tear in some fresh basil, marjoram and mint – add in the toasted pine nuts and serve steaming hot with a pile of parmesan on top and some freshly cracked black pepper!

A great wine pairing with this velvety dish is something light and refreshing – I love my staple Haute Cabriere Chardonnay Pinot Noir with a few blocks of ice, perfect for a summery lunch or al fresco dinner. Enjoy!

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