Whether you’ve made your pasta from scratch, or have bought fresh or dried spaghetti, tagliatelle, farfalle or rigatoni, these two delicious sauces will prove the perfect accompaniments. Serve with about 300g pasta for four
NB Image also includes roasted tomato & balsamic sauce
3 tbsp olive oil 50g Parmigiano Reggiano, finely grated 2 cloves garlic, finely crushed Zest and juice of 3 large lemons 2 tbsp torn fresh basil leaves 2 tbsp roughly chopped parsley
1. Make this pasta sauce by combining the olive oil,
Parmigiano Reggiano, garlic, lemon zest and lemon juice in a
medium-sized bowl. Mix in the fresh herbs just before using. Stir
through cooked pasta.