Jamie’s wonky pasta

The great thing about Jamie’s wonky pasta (from 30 Minute Meals) is that it is packed with terrific flavours, it’s a breeze to make and I adore the salad that goes with it.

Barbaresco wine

The 2004, but 2007 looks the same

And a great wine to pair with the masses of parmesan included in this recipe is a Barbaresco, especially because the high natural acidity of the Nebbiolo grape stands up well to the lemon flavours and vinegar in the salad dressing.

The wine

Umberto Fiore Barbaresco 2007, £11.99 from Marks and Spencer. With intense aromas of violet, rose and spice, it’s got some strong cherry fruit flavours along with vanilla, tobacco and some leather. Naturally it’s got a sharp acidity, but the lemon in the food mellows that and also softens the tobacco, making it a fruitier and more well-rounded drinking experience.

The food

For the pasta:
2 egg yolks
125g parmesan plus extra to serve
2 lemons
bunch fresh basil
500g  fresh lasagne sheets

For the salad:
8 rashers pancetta
1 clove garlic
half a lemon
2 tablespoons balsamic vinegar
1 tablespoon fennel seed
100g bag of rocket and/or watercress
small bunch fresh mint
small bunch fresh tarragon
handful of any colour grapes

Put the egg yolks into a serving bowl, grate 125g of the parmesan in a food processor and add it to the bowl, grate the zest of the two lemons and add that along with juice squeezed from them both. Pound half the basil to a paste in a pestle and mortar and roughly chop the rest and add both. Stir it all together and season with salt and pepper.

Make up the salad – lay out the rocket leaves and watercress, halve the grapes and scatter them over with the mint and tarragon and mix. Crisp the pancetta in a hot frying pan with the fennel seeds, one crushed garlic clove and four tablespoons olive oil (it only takes a couple of minutes). When the pancetta is crisp remove it from the pan and crack each piece in half before laying them on top of the salad. Add the balsamic vinegar to the pan and the juice from half a lemon and mix in well, then remove the garlic clove and pour the pan over the salad as a dressing.

Seriously, this one is heaven! Our mates loved it…

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