https://www.cutoutandkeep.net/projects/jamie-oliver-pesto-spaghetti • Posted by Penguin
Preparation before you begin: - Ingredients out - Kettle boiled - Wok or large pan, medium heat - Large lidded pan, medium heat - Food processor (bowl blade) - Two 25cm bamboo steamers
Preparation before you begin: - Ingredients out - Kettle boiled - Wok or large pan, medium heat - Large lidded pan, medium heat - Food processor (bowl blade) - Two 25cm bamboo steamers
Score the scallops on one side in deep crisscrosses Pour 2.5cm of boiling water into the wok or large pan Pour the rest of the water into the other pan, add the spaghetti and a pinch of salt and cook according to packet instructions Put the almonds into the processor, rip in most of the basil leaves and squash in the unpeeled garlic through a garlic crusher Add the extra virgin olive oil, Parmesan and the juice from ½ a lemon, blitz until smooth, then season to taste and check the balance of flavours – it should be clean and refreshing
Line the beans up and cut off the stalks, then add to the pasta pan Put one of the steamers into the wok and add the trimmed broccoli, then put the second steamer on top Rub the fish and scallops with a pinch of salt and pepper and lay in the second steamer Drizzle with 1 tablespoon of olive oil, finely grate over the zest of a lemon and squeeze over half the juice, then crumble over the chilli and put the steamer lid on until cooked through
Drain the pasta and beans, reserving a cupful of the starchy cooking water, then return them to the pan Spoon in the pesto from the processor and toss together, loosening with splashes of the cooking water until silky Squeeze in lemon juice to taste, then pour into a serving bowl with the broccoli Sprinkle over the remaining basil leaves and serve alongside the steamer basket of fish