Now Lovely people Come and have a little look here Guys this is gonna be probably the simplest pasta any of you people ever make, ok There's no cooking. It's a no cook pasta sauce For this time of year, it's a brilliant, brilliant thing It's elegant, it's delicious. So simply, we've put our water on to boil Ok? we've got a bowl, that should be a bowl, but use your imagination. I know it's a plate It's a bowl technically What we're gonna do is a nice, get yourself a nice lump of Parmesan You can do that from the supermarkets Never buy the pre-grated Parmesan, always grate it yourself So I'm just gonna grate up that up there I'll make this for one portion... or maybe two actually, let's go for two So i'll chuck some fresh pasta in...there's some season water there Absolutely always season your pasta water and we'll give it a little mix up, go on Gennaro A little gentle, come round here Gennaro...you'll be cack handed So we're gonna cook the pasta, this is fresh pasta, so it only takes about two minutes to cook This sauce only takes two minutes...so next time you get caught out, you know, you want a nice little dinner Lunch, snack, whatever...just put that on top sweetheart Let me show you how to make the sauce. Funnily enough, Gennaro, obviously the Don of Italian cooking Had never seen this particular pasta before until we first did it, what five years ago? or something like that Something like that So we take really good extra virgin olive oil The only way to know you've got a good extra virgin olive oil, cold press Is it should cost about 10 pounds a bottle,
more... you know you get what you pay for, but you don't cook with it, you just finish with it So we're gonna go in with about four
tablespoons of good extra virgin olive oil and we're just going to warm it gently... in this place Then we're going to go in with some parmesan...freshly grated and then Gennaro is very dynamically going to pass me a lemon and being the action figure that he is...he's just going to use a lovely, little pair of tongs Then we're going to go in with some
lemon zest Ok... and then lemon juice, so technically it's a dressing but it really is one of the most wonderful, wonderful pasta sauces So half a lemon goes in. Now like a cocktail again guys, you need to balance this. We want it to be lemony but we want to have that balance with the olive oil, so I'm basically...oh that's hot Gennaro That's alright, I'm used to it and we're going to mix it up and we're going to give it a little taste Just give me one second big boy Here we go A little bit more lemon and a little bit more oil and then we're good, and that is it guys! I'm gonna go in with a little bit of basil leaves and then we're going to use the residual
heat that of that cooked pasta to go through and melt everything together, so in you go Gennaro, I know you're gagging to do it He's very concerned about Al Dente Pasta Yes, because you chew it longer, taste it better and digest it better But it's fantastic lemon, extra virgin olive oil, the basil goes there, the parmesan...Hallelujah and this particular pasta dish, this came from Sicily and Gennaro is still southern he's from Minori Like in the sort of Almalfi area I'm just gonna grab...I'm not doing anything dodgy So that's our platter So give it a little toss up Gennaro, go on. Shaky, shaky, tossy, tossy You always over deliver Gennaro, that's the thing about you The plate is ever so hot Oh my my, look at that! A very simple, a very delicious summer pasta Now guys, if you're thinking about doing this at home Right, I also want this to be a recipe
that you can use in your arsenal Ok. So if you've got fresh peas, just a handful of fresh podded peas Put that in there as well...beautiful Use that speed peeler trick that Acer did on the carrot Use that on Asparagus. That in there, delicate. Four asparagus will make all the difference there That my friends, is a delicious... ally friends is a delicious and then now and then now, nice long...I guess gratings of parmesan was the word I was looking for. and what I do is I go into the basil plant here and I pick out the little ones Ok, because they're more delicate and more beautiful I'm just gonna sprinkle that from a height
and there we go so who would like to try it a little bit of this pasta...? Come on, I know. I think we need to get deep over there... Gennaro you take it and let people try. Where's David Loftus, He wanted to taste it first So there you go lovely people, that's a beautiful summer taglialini So from me, Gennaro and the rest of the gang...bye!
